Why does the taste of cooked white rice change after a few minutes of chewing it? What causes the change?

How does the taste of cucumber similar or different from rice?

Why does the taste of cooked white rice change after a few minutes of chewing it? What causes the change?

How does the taste of cucumber similar or different from rice?

Well, I think rice is mainly carbohydrates like starch.

 

Your saliva contains amylase, an enzyme that breaks down starches, so I'd presume that if you chew rice for a few minutes its structure is going to be affected as carbohydrates in it are broken down into simpler components, therefore changing the taste.

 

Not sure about cucumbers tbh.

That's from thinking about it for 13 seconds anyway...

new record! sayonara manages 13 seconds of continuous thought!

 

(you're right by the way)

I hope you meant contiguous thought

either is fine by me.

exactly what sayo said in 1`st post, the same happens with bread or pasta, it breaks down into sugars

 

cucumber is mainly water and sugars contained in a rather thick cell wall, in fact cucumber when dehydrated can be a sharp and as unpallateable as wood! it also has several arromatics that are difficult to break down in the GI Tracht, and so it will "repeat" on you (smell/taste just the same if you burp several hours later) this is also due to the cell wall thickness acting as a Slow Release mechanism

So virtually the same as rice, only requires more mastication (as far as chewing in the mouth goes anyway) due to the cell walls.

 

Nice info.

can you extract amylase from saliv? i remember in science we were timing the digestion process of certain foods, and the science teacher said we cant use our own saliva we have to use the stuff in the bottle, but isnt that just saliva?

Does e taste differ when the cucumber is cooked or uncooked?

Also I tried tasting a cucumber..it tastes a bit watery but does e taste still stay e same even after a few minutes of chewing because of no starch content?

can you extract amylase from saliv? i remember in science we were timing the digestion process of certain foods, and the science teacher said we cant use our own saliva we have to use the stuff in the bottle, but isnt that just saliva?

 

Saliva isn't pure amylase; there are other enzymes and compounds in it. For more than you ever wanted to know about saliva, try this link:

 

http://arbl.cvmbs.colostate.edu/hbooks/pathphys/digestion/pregastric/salivary.html

 

The enzyme in the bottle most likely doesn't come from saliva; a lot of commerical enzymes are made from microorganisms specifically grown to produce enzyme. Also, if you use the bottled enzyme, you'll know what the activity level is. It's possible that the level of amlyase in saliva could vary from person to person or in different conditions.

exactly what sayo said in 1`st post' date=' the same happens with bread or pasta, it breaks down into sugars

 

cucumber is mainly water and sugars contained in a rather thick cell wall, in fact cucumber when dehydrated can be a sharp and as unpallateable as wood! it also has several arromatics that are difficult to break down in the GI Tracht, and so it will "repeat" on you (smell/taste just the same if you burp several hours later) this is also due to the cell wall thickness acting as a Slow Release mechanism [/quote']

 

Does the cucumber actually involve cellulose since cellulose is slightly harder? Also the part about"repeat on you" does it actually mean the taste will still be the same after chewing for some time? Since it involves sugars and water in a thick cell doesnt the taste change ..a bit similar to starch??

the aromatics in a cucumber seem to be pretty resillient to stomach acid and peptic enzymes, Radishes have a similar effect also. these aromatics are considerably sronger than the tastes alteration by carb to sugar conversion (neither are particulay high in carbs either, water mainly) and since smell is at least 50% of what constitutes "Taste" the smelly part wins all the time