Table 7.

Effect of change in concentration (low vs. high) on taste perception (sweetness, starchiness, mouthfeel, and intensity) of SCM and LCM samples.

Perception	Stimuli	Stimuli at Low Concentration Mean ± SEM	Stimuli at High Concentration Mean ± SEM	p Value
Sweetness	SCM	1.3 ± 0.1	1.8 ± 0.2	0.001 *
Starchiness	SCM	1.3 ± 0.2	1.6 ± 0.2	0.021 *
Mouthfeel	SCM	1.4 ± 0.2	1.8 ± 0.3	0.029 *
Intensity	SCM	5.0 ± 0.7	10.7 ± 1.3	0.0001 *
Sweetness	LCM	1.1 ± 0.1	1.3 ± 0.1	0.043 *
Starchiness	LCM	1.4 ± 0.2	1.7 ± 0.2	0.059
Mouthfeel	LCM	1.4 ± 0.2	2.0 ± 0.2	0.001 *
Intensity	LCM	4.6 ± 0.7	6.2 ± 0.8	0.024 *

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, LCM—Long chain maltodextrin.