Table 10.
Effect of acarbose (5 mM) on taste perception (sweetness, starchiness, mouthfeel, and intensity) of LCM sample at low and high concentrations.
| Stimuli | Stimuli Concentration |
LCM Mean ± SEM |
LCM + Acarbose Mean ± SEM |
p Value |
|---|---|---|---|---|
| Sweetness | Low | 1.1 ± 0.1 | 0.9 ± 0.1 | 0.253 |
| Starchiness | Low | 1.4 ± 0.2 | 1.6 ± 0.2 | 0.597 |
| Mouthfeel | Low | 1.4 ± 0.2 | 1.4 ± 0.2 | 0.100 |
| Intensity | Low | 4.6 ± 0.7 | 4.7 ± 0.7 | 0.958 |
| Sweetness | High | 1.3 ± 0.1 | 1.1 ± 0.1 | 0.179 |
| Starchiness | High | 1.7 ± 0.2 | 2.0 ± 0.2 | 0.343 |
| Mouthfeel | High | 2.0 ± 0.2 | 1.9 ± 0.3 | 0.787 |
| Intensity | High | 6.2 ± 0.8 | 6.4 ± 0.8 | 0.838 |
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). LCM—Long chain maltodextrin.