Table 4.
Differences in taste perception (sweetness, starchiness, mouthfeel, and intensity) between SCM and glucose samples at low and high concentrations.
| Perception | Stimuli Concentration |
SCM Mean ± SEM |
Glucose Mean ± SEM |
p Value |
|---|---|---|---|---|
| Sweetness | Low | 1.3 ± 0.1 | 4.4 ± 0.3 | 0.0001 * |
| Starchiness | Low | 1.3 ± 0.2 | 1.8 ± 0.2 | 0.002 * |
| Mouthfeel | Low | 1.4 ± 0.2 | 2.1 ± 0.3 | 0.0001 * |
| Intensity | Low | 5.0 ± 0.7 | 21.8 ± 1.9 | 0.0001 * |
| Sweetness | High | 1.8 ± 0.2 | 9.0 ± 0.3 | 0.0001 * |
| Starchiness | High | 1.6 ± 0.2 | 1.9 ± 0.3 | 0.197 |
| Mouthfeel | High | 1.8 ± 0.3 | 2.6 ± 0.3 | 0.0004 * |
| Intensity | High | 10.7 ± 1.3 | 57.9 ± 2.7 | 0.0001 * |
Samples were rated on a 10 cm continuous line scale (scale ranges from 0 = no sensation to 10 = extremely strong sensation). Intensity was rated on a Labelled Magnitude Scale (LMS). * Indicates statistically significant difference (p < 0.05). SCM—Short chain maltodextrin.