Volume : IV, Issue : IV, April - 2015

Effect of different tastes on activity of salivary amylase

Meenakshi Sundaresan, Gayathri N. , Minakshi Gurav

Abstract :

The salivary amylase acts on starch in oral cavity converting it into simple sugars. Various studies on the effect

of several parameters on the rate of salivary amylase are reported in the literature. The present study is very new
approach towards the amylase activity where several items having different tastes were consumed and the saliva was collected after five
minutes to see its reaction with starch. The results showed that there was no difference in the reaction rate after consuming sweet and umami.
Bitter and hot water showed increased rate of amylase activity. Cold water, salty and sour flavors reduced the rate of salivary amylase significantly. A combination of different stimulants in the form of tomato soup was seen which has shown fall in the activity.

Keywords :

Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Meenakshi Sundaresan, Gayathri N., Minakshi Gurav Effect of different tastes on activity of salivary amylase International Journal of Scientific Research, Vol : 4, Issue : 4 April 2015


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