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Determination of Total Soluble Solids Content (Brix) and pH in Milk Drinks and Industrialized Fruit Juices

Author(s): Alessandro Leite CAVALCANTI | Klélia Forte de OLIVEIRA | Paula Silva PAIVA | Mariângela Vitoriano RABELO Dias | Suzanne Kaelinne Pereira da COSTA | Fernando Fernandes VIEIRA

Journal: Pesquisa Brasileira em Odontopediatria e Clínica Integrada
ISSN 1519-0501

Volume: 6;
Issue: 1;
Start page: 57;
Date: 2006;
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Keywords: Drinking | Dietary sucrose | Sweetening agents | Yogurt

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.
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