The Effect of Sucrose and Fat in Cookies on Salivation and Oral Retention in Humans

Six adults were served accurately weighed portions (about 5 g) of cookies varying in sucrose and fat content. The cookies were chewed and spat out at the time the subjects were ready to swallow. Additional spittings were collected at intervals up to two, three, and four min. Chewing time decreased with increase in sucrose, or with increase in fat. The volume of saliva in each spitting was calculated from its wet and dry weights, and it was assumed either (a) that saliva produced during chewing was not carried over in the retained food, or (b) that saliva was incorporated in the retained food in the same proportion as in the first spitting. Both approaches revealed that salivary flow rates were independent of cookie formulation, with two exceptions: (1) The cookie highest in sucrose produced a significantly higher flow rate during chewing, and (2) the fat-free cookie, which was hard to chew, elicited an elevated flow rate up to two min. The total volume of saliva for the entire experimental period was simi...