Pojjanut Benjakul, Paruhat Prommontri, Chanya Chuenarrom, and Ureporn Leggat

pp. 419 - 423

Abstract

The aim of this study was to evaluate the effect of temperature of Thai sour curry with and without fermented shrimp
paste (Kapi) on enamel hardness. The pH and the titratable acidity of the assigned food were determined for Kangsom with
Kapi and Kangsom without Kapi at 25°C, 37°C and 55°C. Thirty six enamel specimens were randomly assigned into 6 groups.
Each group was exposed to the assigned foods at 25°C, 37°C and 55°C at 15 min interval for 3 periods and the last intervals
at 60 min. The enamel surface hardness was evaluated by a Vickers microhardness tester. Increasing the temperature of the
food resulted in a decreasing pH and a slightly increased titratable acidity content. The hardness values of enamel exposure
for Kangsom with Kapi and Kangsom without Kapi were significantly different for all temperatures. The hardness value of
enamel exposure for Kangsom with Kapi at 55°C was higher than that for exposure at 25°C and 37°C. In contrast, the hardness value of enamel exposure for Kangsom without Kapi at 55^oC was significant lower than that for exposure at 25°C and
37°C. The temperature of Kangsom had an effect on enamel softening and Kangsom without Kapi had higher erosive potential
than Kangsom with Kapi.