Cariogenicity of original and fruit juice-added soy beverages

Gisely Maria Freire Abílio, Diego Isaias Dias Marques, Irlan de Almeida Freires, Alessandro Leite Cavalcanti, Ricardo Dias de Castro


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 °Brix 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.


Diet; cariogenic; sucrose; beverages; viscosity

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e-ISSN: 1980-6523

ISSN-L: 0102-9460


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