Abstract
Aim: To evaluate the endogenous pH, titratable acidity (TA) and total soluble solid content (TSSC) of soy-based drinks. Methods: Twelve samples of soy-based drinks (9 juices and 3 milks) were analyzed. The endogenous pH was evaluated by potentiometry, titratable acidity was evaluated by the addition of 0.1N KOH increments to the mouthwashes, and TSSC readings were performed by Brix refractometry using the Abbe refractometer. The soy-based drinks were evaluated with 3 measurements for each sample, and the mean of the three values was recorded. Data were collected by a single examiner, recorded in study-specific charts and were analyzed statistically by Epi-Info software (mean and standard deviation). Results: All soy-based juices showed pH below the critical value of 5.5. Ades Abacaxi® presented the lowest pH (3.94), while Sollys Original® presented the highest pH (7.15). Regarding the titratable acidity, the lowest mean (0.04) to Ades Original® while Sollys Uva® showed the highest mean (0.33). The lowest TSSC (8.0) was to Ades Original®, while the highest TSSC (15.0) to Mais Vita Uva®. Conclusion: The industrialized soy-based juices evaluated in this study have a high erosive potential and may be potentially erosive to the dental tissues. DESCRIPTORS: Soybeans / adverse effects. Tooth erosion. pH
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