“Características erosivas de los componentes de bebidas industrializadas no alcohólicas frecuente en la lonchera preescolar.”
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Date
2020
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Universidad Nacional de Trujillo
Abstract
La presente investigación se ajustó a un tipo de estudio p r o s p e c t i v o de corte
transversal, comparativo y observacional, tuvo como propósito establecer las
características erosivas de los componentes presentes en las seis bebidas
industrializadas no alcohólicas más frecuente en la lonchera preescolar.
Se incluyó una muestra de 60 bebidas industrializadas no alcohólicas (Batimix,
Cifrut, Frugos, Maltin Power, Pulpín y Yogurt Gloria; 10 de cada una
respectivamente) las que cumplieron con los criterios de selección. Estas bebidas
fueron sometidas a pruebas químicas y analíticas: Fotometría Compacta (pf12),
Calcinación, Titulación, Potenciometría (pH), Refractometría (°Brix), mediante las
cuales se pudo determinar las características erosivas de los compoenentes
presentes en las bebidas insdustrializadas no alcohólicas, encontrándose entre
ellas diferencias estadísticamente significativas (p<0.01). Batimix presentó 0.9
mg/ml de Cromo, Pulpín 2.83 mg/ml de Calcio; Maltin power 1.91 ppm de Fluoruro,
Bati Mix y Yogurt Gloria 15mg/l de Fosfatos, Cifrut 162.9 mg/l de Carbonatos y pH
2.46 [+], Yogurt Gloria presentó 17.1 °Brix de Sólidos solubles; la bebida con mayor
Acidez Titulable fue Batimix con 48.73 %, 0.725% de cenizas totales. Se concluye
que las características erosivas de los componentes presentes en las seis bebidas
industrializadas no alcohólicas más frecuente en la lonchera preescolar si generan
erosión dental.
The present investigation was adjusted to a type of prospective cross-sectional, comparative and observational study, with the purpose of establishing the erosive characteristics of the components present in the six most frequent non-alcoholic industrialized drinks in the preschool lunchbox. A sample of 60 industrialized non-alcoholic beverages (Batimix, Cifrut, Frugos, Maltin Power, Pulpín and Yogurt Gloria; 10 of each respectively) that included the selection criteria was included. These beverages were subjected to chemical and analytical tests: Compact Photometry (pf12), Calcination, Titration, Potentiometry (pH), Refractometry (° Brix), by means of which it was possible to determine the erosive characteristics of the components present in non-alcoholic industrialized beverages, finding statistically significant differences between them (p <0.01). Batimix presented 0.9 mg / ml of Chromium, Pulpin 2.83 mg / ml of Calcium; Maltin power 1.91 ppm of Fluoride, Bati Mix and Yogurt Gloria 15mg / l of Phosphates, Cifrut 162.9 mg / l of Carbonates and pH 2.46 [+], Yogurt Gloria presented 17.1 ° Brix of soluble Solids; The drink with the highest Titratable Acidity was Batimix with 48.73%, 0.725% of total ashes. It is concluded that the erosive characteristics of the components present in the six most frequent non-alcoholic industrialized drinks in the preschool lunch box do generate dental erosion.
The present investigation was adjusted to a type of prospective cross-sectional, comparative and observational study, with the purpose of establishing the erosive characteristics of the components present in the six most frequent non-alcoholic industrialized drinks in the preschool lunchbox. A sample of 60 industrialized non-alcoholic beverages (Batimix, Cifrut, Frugos, Maltin Power, Pulpín and Yogurt Gloria; 10 of each respectively) that included the selection criteria was included. These beverages were subjected to chemical and analytical tests: Compact Photometry (pf12), Calcination, Titration, Potentiometry (pH), Refractometry (° Brix), by means of which it was possible to determine the erosive characteristics of the components present in non-alcoholic industrialized beverages, finding statistically significant differences between them (p <0.01). Batimix presented 0.9 mg / ml of Chromium, Pulpin 2.83 mg / ml of Calcium; Maltin power 1.91 ppm of Fluoride, Bati Mix and Yogurt Gloria 15mg / l of Phosphates, Cifrut 162.9 mg / l of Carbonates and pH 2.46 [+], Yogurt Gloria presented 17.1 ° Brix of soluble Solids; The drink with the highest Titratable Acidity was Batimix with 48.73%, 0.725% of total ashes. It is concluded that the erosive characteristics of the components present in the six most frequent non-alcoholic industrialized drinks in the preschool lunch box do generate dental erosion.
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Keywords
bebidas industrilizadas no alcohólicas, erosión dental, pH, fotometría compacta, calcinación