In vitro Analysis of pH and Titratable Acidity of Yoghurts and Milk Beverages

JA Brancher, AC Gill, N Dalmolin, MF Torres, ATB Guimarães, EM Losso
2014 Pesquisa Brasileira em Odontopediatria e Clínica Integrada  
Objective: To analyze pH, titratable acidity and carbohydrate and calcium amounts in yoghurts and milk beverages. Materials and Methods: twelve types of yoghurts and eight milk beverages were analyzed. The beverages' pH was measured and samples were divided into two groups: Group 1: samples with pH<4.0; Group 2 samples with pH>4.0. The acidity of each drink was determined by titration. Calcium and carbohydrate rates were obtained from label information. pH, acidity, calcium and carbohydrates
more » ... nd carbohydrates were compared in two groups of beverages (G1: pH<4.0; G2: pH>4.0) and analyzed according to the distribution pattern according to Shapiro-Wilk´s test, whereas homogeneity of variances was performed by Levene's test at 0.05 significance level. Results: Overall analysis of the variables classified the beverages in 4 groups: A, B, C and D. Samples in group A had the best results: high pH, low acidity, high calcium amounts and few carbohydrates. On the other hand, samples in group D had low pH, high acidity, low calcium amounts and high carbohydrate rates. Conclusion: The three samples under analysis, two yoghurts and one milk beverage, join factors that may lead to the development of dental erosion.
doi:10.4034/pboci.2014.142.03 fatcat:h6sfivbq5na55oynlslt66yzxi