Resumen

ABILIO, Gisely Maria Freire et al. Cariogenicity of original and fruit juice-added soy beverages. Rev. odonto ciênc. [online]. 2011, vol.26, n.4, pp. 310-314. ISSN 1980-6523.  http://dx.doi.org/10.1590/S1980-65232011000400006.

PURPOSE: To evaluate the cariogenic potential of soy-based drinks available in the Brazilian market. METHODS: Three soy-based beverages from different trademarks (Ades^®, Mais Vita^® and Sollys^®) were evaluated. For each brand, 04 flavors were analyzed (original, pineapple, orange and grape juices). Total Soluble Solid Content (TSSC), Reducing Sugars (RS), Non-reducing Sugars (NRS) and Total Sugars (TS) contents were assessed. Analyses were performed in triplicate. Data gathered underwent analysis of variance (ANOVA), and type I error (α) was set at 0.05. RESULTS: TSSC values ranged between 8.25 and 15.00 ºBrix for all samples. There were no differences in TSSC levels between original and fruit juice-added soy drinks. RS have not been detected in any of the original soy beverages. Concerning to the drinks containing fruit juices, Mais Vita^® grape significantly revealed the highest RS levels (P<0.05). For NRS and TS, analyses indicated Ades^® and Mais Vita^® original contain levels significantly (P<0.05) lower than the corresponding fruit juice-added drinks. CONCLUSION: There is no difference in TSSC values between original and fruit juice-added soy drinks and most beverages containing fruit-juices presented higher levels of TS and sucrose when compared to the original soy drink, what might lead to an increased cariogenic potential.

Palabras llave : Diet; cariogenic; sucrose; beverages; viscosity.