Page 49 - D:\Video IPSyoFS22\

Physicochemical properties of various commercial chili sauces in Malaysia

1
*
1
1 Siti Nur Amani Azami, Rahijan Abdul Wahab, Fisal Haji Ahmad

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu,
21030 Kuala Nerus, Terengganu, Malaysia.

* Corresponding author: fisal@umt.edu.my

Abstract:

Chili sauce is indeed very popular and highly consumed in Malaysia. Chili sauce is a must-have in every
home because it is used as a condiment in everyday life. For example, spread it on wraps, drizzle it on
fries, or use it as a dip for finger foods. At the moment, very limited information about physicochemical
characteristics of commercial chili sauce in Malaysia can be found in the scientific journals. This study
was performed to provide information about the physical and chemical characteristics of commercial
chili sauce. A total of 5 chili sauces (SK, SH, SM, SL, SJ) from different brands were bought locally
and were measured such as pH (pH meter), total soluble solids (°Brix) (hand refractometer (Erma,
Japan)), water activity (Aqua lab water activity meter), colour (Hunter Colour Lab (Ultra Scan, Hunter
Lab, USA)), syneresis (centrifuge machine (Thermo Scientific)) and price. According to the result, it
was found that all studied sauces were acidic (2.63-3.42). Moreover, total soluble solids were in range
33.93-51.86. °Brix is indicator for total soluble solids in fluid and the total soluble solids detected in
chili sauce sample are mostly sugar. In addition, the result for water activity was in range (0.89-0.97)
Besides, colour of the sample was measured in terms of L*, a* and b* values. As a results, for L* value
was in range (27.41-34.11), a* value in range (13.77-23.66) and b* value was in range (9.43-20.56).
The majority of the colours in the chilli sauce samples were red, as described by the a* value. The result
for syneresis analysis were showed that all the sample did not present any water syneresis at all. It
demonstrates that all companies have used a good stabiliser in chilli sauce that can be stored at room
temperature without altering the characteristic. Apart from that the price for 340g chili sauce was in the
range of RM 2.30 - RM3.70. As a result, it is shows that majority of products on the market have no
difference in terms of physicochemical properties. Prices are typically around RM 3.00.

Keywords: Condiments, Physicochemical properties, pH, Colour, Syneresis