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Assessment of the cariogenic potential of fruit fingers, muesli bars and jelly beans
Author(s) -
Chandler N. P.,
Thomson C. W.,
Thomson M. E.
Publication year - 1992
Publication title -
australian dental journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.701
H-Index - 71
eISSN - 1834-7819
pISSN - 0045-0421
DOI - 10.1111/j.1834-7819.1992.tb03048.x
Subject(s) - softening , fruit juice , food science , bar (unit) , significant difference , horticulture , biology , dentistry , mathematics , materials science , medicine , composite material , geography , meteorology , statistics
A bstract — Intra‐oral tests of a fruit bar, a muesli bar and jelly beans were performed to establish their cariogenic potential by means of enamel hardness changes. Little difference was found when the fruit finger and muesli bar were compared. Surprisingly, the jelly beans did not produce a greatly increased degree of softening when compared with the fruit fingers. Statistical significance was not reached in either of the experiments carried out.