In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods.
Sensory scores for saltiness and thickness obtained for savory liquids thickened with starches or the nonstarch hydrocolloid hydroxypropylmethyl cellulose (HPMC) were correlated with the panelists' amylase activity. Although higher enzyme activities were linked to lower thickness scores for systems thickened by starch, they were also associated with a decreased taste perception, particularly for starches retaining a granular structure after gelatinization (wheat and modified waxy maize). Microscopic evidence showed that the enzyme can disrupt such structures, and this is associated with a decreased mixing efficiency with water and consequently a reduced transport of tastant (sodium) to the saliva (aqueous) phase and to the taste buds. This explains the lower saltiness scores for subjects with higher amylase activity, even if they are associated with a lower perceived thickness.
Ferry
Anne-Laure S
AL
Division of Food Sciences, University of Nottingham, Sutton Bonington, Loughborough LE12 5RD, United Kingdom. anne-laure.ferry@nottingham.ac.uk
Mitchell
John R
JR
Hort
Joanne
J
Hill
Sandra E
SE
Taylor
Andrew J
AJ
Lagarrigue
Sophie
S
Vallès-Pàmies
Baltasar
B
D000328:Adult; D000368:Aged; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D009055:Mouth / Q000201:enzymology* / Q000378:metabolism; D012463:Saliva / Q000201:enzymology / Q000378:metabolism; D012965:Sodium Chloride / Q000378:metabolism*; D013213:Starch / Q000378:metabolism* / Q000648:ultrastructure; D013649:Taste / Q000502:physiology*; D000516:alpha-Amylases / Q000378:metabolism*
D012965:Sodium Chloride; D013213:Starch; D000516:alpha-Amylases