Effects of sour curry temperature with fermented shrimp paste on surface hardness of tooth enamel

Abstract

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 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 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 55C was higher than that for exposure at 25C and 37C. In contrast, the hardnessvalue of enamel exposure for Kangsom without Kapi at 55oC was significant lower than that for exposure at 25C and37C. The temperature of Kangsom had an effect on enamel softening and Kangsom without Kapi had higher erosive potentialthan Kangsom with Kapi.

Keywords

• enamel softening
• fermented shrimp paste
• Kangsom
• microhardness
• temperature