Determination of Total Soluble Solids Content (Brix) and pH in Milk Drinks and Industrialized Fruit Juices
Objective: To analyze the Total Soluble Solids Content (TSSC) - Brix refratometry and pH values of milk drinks (yogurts and chocolate drink) and fruit juices ready to drink (FJRD). Method: Twenty milk drinks and ten fruit juices were evaluated by random experiment, with 3 repetitions for each sample...
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| Format: | Article |
| Language: | English |
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Association of Support to Oral Health Research (APESB)
2006-04-01
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| Series: | Pesquisa Brasileira em Odontopediatria e Clínica Integrada |
| Subjects: | |
| Online Access: | http://www.uepb.edu.br/eduep/pboci/pdf/Artigo8v61.pdf |
| _version_ | 1811285218856796160 |
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| author | Alessandro Leite CAVALCANTI Klélia Forte de OLIVEIRA Paula Silva PAIVA Mariângela Vitoriano RABELO Dias Suzanne Kaelinne Pereira da COSTA Fernando Fernandes VIEIRA |
| author_facet | Alessandro Leite CAVALCANTI Klélia Forte de OLIVEIRA Paula Silva PAIVA Mariângela Vitoriano RABELO Dias Suzanne Kaelinne Pereira da COSTA Fernando Fernandes VIEIRA |
| author_sort | Alessandro Leite CAVALCANTI |
| collection | DOAJ |
| description | Objective: To analyze the Total Soluble Solids Content (TSSC) - Brix refratometry and pH values of milk drinks (yogurts and chocolate drink) and fruit juices ready to drink (FJRD). Method: Twenty milk drinks and ten fruit juices were evaluated by random experiment, with 3 repetitions for each sample. The analyis of TSSC were made for Brix refratometry and pH were determined. Results: The TSS content of drinks ranged from 13.26 to 26.30 for milk drinks and 10.23 to 13.53 to ready to drink juice. The maximum and lower values to pH were, respectively, 3.58 and 7.01 for milk drinks and 3.07 and 3.72 to drink juice. Conclusion: The high the concentration of TSSC verified in the milk and juice drinks, associated to a low pH can contribute to the development of decay lesions in case they be consumed in excess by the children. |
| first_indexed | 2024-04-13T02:41:06Z |
| format | Article |
| id | doaj.art-38ca137e786a4f53b5bc0de2f3ce5264 |
| institution | Directory Open Access Journal |
| issn | 1519-0501 |
| language | English |
| last_indexed | 2024-04-13T02:41:06Z |
| publishDate | 2006-04-01 |
| publisher | Association of Support to Oral Health Research (APESB) |
| record_format | Article |
| series | Pesquisa Brasileira em Odontopediatria e Clínica Integrada |
| spelling | doaj.art-38ca137e786a4f53b5bc0de2f3ce52642022-12-22T03:06:11ZengAssociation of Support to Oral Health Research (APESB)Pesquisa Brasileira em Odontopediatria e Clínica Integrada1519-05012006-04-01615764Determination of Total Soluble Solids Content (Brix) and pH in Milk Drinks and Industrialized Fruit JuicesAlessandro Leite CAVALCANTIKlélia Forte de OLIVEIRAPaula Silva PAIVAMariângela Vitoriano RABELO DiasSuzanne Kaelinne Pereira da COSTAFernando Fernandes VIEIRAObjective: To analyze the Total Soluble Solids Content (TSSC) - Brix refratometry and pH values of milk drinks (yogurts and chocolate drink) and fruit juices ready to drink (FJRD). Method: Twenty milk drinks and ten fruit juices were evaluated by random experiment, with 3 repetitions for each sample. The analyis of TSSC were made for Brix refratometry and pH were determined. Results: The TSS content of drinks ranged from 13.26 to 26.30 for milk drinks and 10.23 to 13.53 to ready to drink juice. The maximum and lower values to pH were, respectively, 3.58 and 7.01 for milk drinks and 3.07 and 3.72 to drink juice. Conclusion: The high the concentration of TSSC verified in the milk and juice drinks, associated to a low pH can contribute to the development of decay lesions in case they be consumed in excess by the children.http://www.uepb.edu.br/eduep/pboci/pdf/Artigo8v61.pdfDrinkingDietary sucroseSweetening agentsYogurt |
| spellingShingle | Alessandro Leite CAVALCANTI Klélia Forte de OLIVEIRA Paula Silva PAIVA Mariângela Vitoriano RABELO Dias Suzanne Kaelinne Pereira da COSTA Fernando Fernandes VIEIRA Determination of Total Soluble Solids Content (Brix) and pH in Milk Drinks and Industrialized Fruit Juices Pesquisa Brasileira em Odontopediatria e Clínica Integrada Drinking Dietary sucrose Sweetening agents Yogurt |
| title | Determination of Total Soluble Solids Content (Brix) and pH in Milk Drinks and Industrialized Fruit Juices |
| title_full | Determination of Total Soluble Solids Content (Brix) and pH in Milk Drinks and Industrialized Fruit Juices |
| title_fullStr | Determination of Total Soluble Solids Content (Brix) and pH in Milk Drinks and Industrialized Fruit Juices |
| title_full_unstemmed | Determination of Total Soluble Solids Content (Brix) and pH in Milk Drinks and Industrialized Fruit Juices |
| title_short | Determination of Total Soluble Solids Content (Brix) and pH in Milk Drinks and Industrialized Fruit Juices |
| title_sort | determination of total soluble solids content brix and ph in milk drinks and industrialized fruit juices |
| topic | Drinking Dietary sucrose Sweetening agents Yogurt |
| url | http://www.uepb.edu.br/eduep/pboci/pdf/Artigo8v61.pdf |
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