| Autor: |
Pojjanut Benjakul, Paruhat Prommontri, Chanya Chuenarrom, Ureporn Leggat |
| Jazyk: |
angličtina |
| Rok vydání: |
2011 |
| Předmět: |
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| Zdroj: |
Songklanakarin Journal of Science and Technology (SJST), Vol 33, Iss 4, Pp 419-423 (2011) |
| Druh dokumentu: |
article |
| ISSN: |
0125-3395 |
| Popis: |
The aim of this study was to evaluate the effect of temperature of Thai sour curry with and without fermented shrimppaste (Kapi) on enamel hardness. The pH and the titratable acidity of the assigned food were determined for Kangsom withKapi and Kangsom without Kapi at 25C, 37C and 55C. Thirty six enamel specimens were randomly assigned into 6 groups.Each group was exposed to the assigned foods at 25C, 37C and 55C at 15 min interval for 3 periods and the last intervalsat 60 min. The enamel surface hardness was evaluated by a Vickers microhardness tester. Increasing the temperature of thefood resulted in a decreasing pH and a slightly increased titratable acidity content. The hardness values of enamel exposurefor Kangsom with Kapi and Kangsom without Kapi were significantly different for all temperatures. The hardness value ofenamel exposure for Kangsom with Kapi at 55C was higher than that for exposure at 25C and 37C. In contrast, the hardnessvalue of enamel exposure for Kangsom without Kapi at 55oC was significant lower than that for exposure at 25C and37C. The temperature of Kangsom had an effect on enamel softening and Kangsom without Kapi had higher erosive potentialthan Kangsom with Kapi. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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