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Journal of Indian Society of Pedodontics and Preventive Dentistry Official publication of Indian Society of Pedodontics and Preventive Dentistry
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Year : 2018  |  Volume : 36  |  Issue : 1  |  Page : 53-57

A quantitative analysis of total carbohydrate content from the salivary expectorants in young children

1 Department of Pedodontics and Preventive Dentistry, KLE Society's Institute of Dental Sciences, Bengaluru, Karnataka, India
2 Department of Pedodontics and Preventive Dentistry, Sri Rajiv Gandhi College of Dental Sciences and Hospital, Bengaluru, Karnataka, India

Correspondence Address:
Dr. Snehalika Ashok More
5/501, Omroop Niwas, Dattaram Lad Marg, Kalachowki, Mumbai - 400 033, Maharashtra
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Source of Support: None, Conflict of Interest: None

DOI: 10.4103/JISPPD.JISPPD_153_17

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Background: In this postfluoride era, the concentration of fermentable carbohydrate in saliva after food intake is important to determine the risk of developing dental caries. Aim: The aim of this study is to estimate the total carbohydrate content of salivary expectorants following consumption of commercially processed snacks. Design: Thirty children aged 6–8 years were selected for estimation of total carbohydrate content of salivary expectorants using modified calorimetric anthrone-sulfuric acid-glucose reaction. The test foods analyzed were as follows: Test food A – potato chips, Test food B – glucose biscuits, Test food C – Oreo biscuits, Test food D – cake, and Test food E – cornflakes. The data obtained were analyzed using student's t-test and ANOVA. Results: The difference between the mean carbohydrate values of salivary expectorants of various processed test food groups at 0 and 10 min was statistically significant (P ≤ 0.001). After 10 min interval, cornflakes were found to have highest total carbohydrate content in salivary expectorant (5.186 mg/ml). Conclusion: The foods with high starch content such as cornflakes and potato chips exhibited higher total carbohydrate content, thus depicting lower salivary clearance rate.


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