The role of molecular sizes of carbohydrates on mouth sensations

The effects of addition to sweet potatoes of varying amounts of dextrin, glucose, maltose, and starch on mouth sensations, apparent viscosity, and static yield were tested. Sensory evaluations were conducted a minimum of four times on each sweet potato-carbohydrate mixture, and mixtures were objectively evaluated by a Brookfield viscosimeter for static yield and a Haake Rotovisco Model RV-l Viscometer for apparent viscosity. A two-way analysis of variance was used to test for differences between mean sensory panel ranks, static yield values, and apparent viscosity values of different sweet potato mixtures. A regression technique was used to determine whether linear, quadratic, or cubic effects were found with increasing amounts of carbohydrates. To further test the effects of variations in starch, maltose, and dextrin on apparent viscosity and static yield, a model system approximating the protein, carbohydrate, fat, and water composition of a cured, uncooked sweet potato was prepared. Nine variations of the model system were made in which the dextrin, starch, and maltose content were varied; all other components remained constant. Mean static yield and apparent viscosity values were tested as a function of quantity of starch, maltose, and dextrin