Abstract
The objective of this study was to evaluate the pH and total soluble solids (TSS) content of whey protein beverages. Nine products of three different flavors (vanilla, strawberry and chocolate) of the following brands Muke®, Best Whey®, and Essencial Nutrition Whey®, had their pH evaluated by potentiometry, and their TSS evaluated by refractometry. The lowest pH recorded was for Muke® Chocolate (5.75), and the highest was for Essencial Nutrition Whey® Cacao (6.91). Regarding TSS, the lowest average was for Essencial Nutrition Whey® Vanilla (10.17), and the highest was for Essencial Nutrition Whey® Red Berry (16.66). There was no statistically significant difference in pH and TSS among the flavors and brands evaluated. It was concluded that the analyzed beverages had a higher pH than the pH that is critical to dental enamel and the TSS content was considered high.
Highlights
Dental erosion is a current problem initiated when acids reach the dental surface, of multifactorial origin - intrinsic or extrinsic (Maltarollo et al, 2020), such as the ingestion of drinks with acid pH, which can lead to loss of dental tissue (Diniz & Lussi, 2017).The amount and frequency of consumption of acidic foods and beverages has increased in recent years, mainly due to changes in the lifestyle of the population (Almenara et al, 2016)
Nine products of three different flavors of the following brands Muke®, Best Whey®, and Essencial Nutrition Whey®, had their pH evaluated by potentiometry, and their total soluble solids (TSS) evaluated by refractometry
The lowest pH recorded was for Muke® Chocolate (5.75), and the highest was for Essencial Nutrition Whey® Cacao (6.91)
Summary
Dental erosion is a current problem initiated when acids reach the dental surface, of multifactorial origin - intrinsic (related to digestive system acids) or extrinsic (originating from acidic substances found in the external environment) (Maltarollo et al, 2020), such as the ingestion of drinks with acid pH, which can lead to loss of dental tissue (Diniz & Lussi, 2017).The amount and frequency of consumption of acidic foods and beverages has increased in recent years, mainly due to changes in the lifestyle of the population (Almenara et al, 2016). Abstract The objective of this study was to evaluate the pH and total soluble solids (TSS) content of whey protein beverages. Nine products of three different flavors (vanilla, strawberry and chocolate) of the following brands Muke®, Best Whey®, and Essencial Nutrition Whey®, had their pH evaluated by potentiometry, and their TSS evaluated by refractometry.
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