Enzyme in saliva shapes how we sense food texture; Perception and digestion of starchy foods varies from person to person

ScienceDaily (2010-10-14) -- Creamy. Gritty. Crunchy. Slimy. Oral texture perception is a major factor contributing to each person's food preferences. Now, a new study finds that individuals' perception of starch texture is shaped by variability in the activity of an oral enzyme known as salivary amylase.