![]() ![]() The reading of the diluted sample should fall within the calibrated measurement range of the meter. Using a dropper, place some drops of diluted sample onto the sensor.Ĭhili sauce should be diluted with distilled or deionized water to liberate the salt.Weigh a portion of the chili sauce and add distilled or deionized water.Įxample: 2 to 10 grams of chili sauce diluted to 100 ml or grams with DI water in a volumetric flask.The reading on the backlit LCD can be expressed as mg/L or parts per million (ppm).Ĭalibrate the meter according to manufacturer’s instructions using 150ppm and 2000ppm sodium standards that come with the kit. ![]() The replaceable sensor is designed with small sample well, which is embedded with flat sodium ion selective sensor. This waterproof pocket meter measures the sodium concentration in micro volume sample ~ 0.3ml when directly placed onto the sensor or 0.05ml with sampling sheet. The LAQUAtwin Na-11 pocket meter offers fast, simple, and easy way of measuring sodium content in packaged or processed foods such as chili sauces. Too much sodium can increase blood pressure and damage kidneys. Besides salt, sodium is also found in monosodium glutamate (MSG), baking soda, and baking powder. It contains 40% sodium (Na), which is a mineral required by the body in small amount for maintaining blood pressure and fluid balance as well as transmitting nerve impulses. The ingredients of chili sauces vary, but typically include cooked chili peppers, vinegar, sugar, salt and sometimes red tomato.Ĭhili sauces may contain varying amounts of salt. It may be hot, sweet, or a combination thereof, and may have a thicker texture and viscosity compared to that of hot sauces. Such environment is hypertonic, which will dehydrate any living cell causing it to die or temporarily inactivated.Ĭhili sauce is a popular condiment that adds spice and flavour to food. Most bacteria, fungi, and other potentially pathogenic organisms cannot survive in a highly salty environment. It also keeps the growth of pathogenic organisms at bay. It aids in balancing sweetness and suppressing bitterness. This study provides insights into consumer liking and preference of semi-familiar foods, revealing the contribution of consumer traits and brand familiarity that may influence the spread of unfamiliar foods.Salt, chemically known as sodium chloride (NaCl), is a commonly used seasoning ingredient that serves as flavour enhancer and preservative in packaged or processed foods. Furthermore, users of one of the brands preferred the taste of their own brand over that of other brands, whereas users of the other brands did not show such specificity, indicating clear differences in specificity of liking soy sauce among the various user groups. Soy sauces, which were recognized correctly or incorrectly as the participants’ own familiar brand, received 50% higher or lower liking ratings than other soy sauces, respectively. Another soy sauce with additives resulting in a distinctive taste was liked irrespective of the frequency of use. Liking of four soy sauces with the typical salty and savory flavor increased with increasing frequency of use, and with decreasing levels of food neophobia. A total of eighty-nine (26 men and 63 women mean age 47.5 ± 17.7 years) high- and low-frequency users of soy sauce rated liking of five soy sauces separately presented with and without branding information. This study investigates the effects of frequency of soy sauce use, levels of food neophobia, and brand specificity on liking of a relatively unknown flavor in the Netherlands, soy sauce. The mechanisms behind the successful integration of novel flavors into local cuisines are largely unknown. With the increasing globalization, new unfamiliar flavors gradually find their way into local Western cuisines. ![]()
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