| Autor: |
Hartley C; CASS Food Research Centre, Deakin University, Burwood Highway, Burwood, VIC 3125, Australia.; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark., Keast RSJ; CASS Food Research Centre, Deakin University, Burwood Highway, Burwood, VIC 3125, Australia., Carr AJ; Centre for Sport Research, Institute for Physical Activity and Nutrition, Deakin University, Geelong, VIC 3220, Australia., Roberts SSH; Centre for Sport Research, Institute for Physical Activity and Nutrition, Deakin University, Geelong, VIC 3220, Australia., Bredie WLP; Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2024 Jul 04; Vol. 13 (13). Date of Electronic Publication: 2024 Jul 04. |
| DOI: |
10.3390/foods13132130 |
| Abstrakt: |
Previous research has demonstrated that complex carbohydrates (maltodextrins) can be perceived in the oral cavity. However, little research has been conducted to thoroughly investigate complex carbohydrate taste perception and contributing factors. This study explored the effects of the degree of polymerization and the concentration of complex carbohydrates on taste perception. Additionally, the impact of lactisole and acarbose on carbohydrate taste perception was investigated. Using a blinded, Latin Square design, participants ( n = 40) received samples (control) or samples with acarbose (5 mM) or lactisole (1.4 mM). Per visit, participants received solutions: (1) short chain maltodextrin (average DP 6) (SCM), (2) long chain maltodextrin (average DP 24) (LCM), (3) maltose, and (4) glucose. Samples were evaluated in duplicate, both at low concentration and high concentration. Participants tasted the samples and rated sweetness, starchiness, and viscosity (mouthfeel) perceived on a 10 cm continuous line scale and perceived intensity on a Labelled Magnitude Scale. There was a significant effect of degree of polymerisation on sweetness ( p = 0.001) and intensity ( p = 0.001). For low concentration samples, no significant differences were found between LCM and acarbose LCM or SCM and acarbose SCM for sweetness, starchiness, or mouthfeel (all p > 0.05). Significant differences were observed between LCM and lactisole LCM for sweetness (1.1 ± 0.1 vs. 2.5 ± 0.3, p = 0.001), starchiness (1.4 ± 0.2 vs. 2.3 ± 0.3, p = 0.005), and mouthfeel (1.4 ± 0.2 vs. 2.3 ± 0.3, p = 0.013). In conclusion, the taste perception of maltodextrins is influenced by the degree of polymerisation. Furthermore, for this study, the sweet taste receptor was not involved in maltodextrin taste perception. While salivary α-amylase did not appear to influence taste perception with low concentration maltodextrins, further investigation is necessary. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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