Physicochemical Properties of Various Commercial Chilli Sauces in Malaysia

Abstract

In Malaysia, chilli sauce is extremely popular and widely consumed because it is used as a condiment in everyday life; it is a must-have in every home. At present, there is relatively little data available in scientific journals yet about the physicochemical properties of local commercial chilli sauce in Malaysia. This research was conducted to learn more about the physicochemical properties of commercial chilli sauce. A variety of five chilli sauces (SK, SH, SM, SL, SJ) from popular options were purchased locally, and the following parameters were determined by measuring: pH, total soluble solids (°Brix), water activity, syneresis, viscosity, salt content and colour. According to the result, it was discovered that all of the sauces tested were acidic (2.63-3.42). Furthermore, total soluble solids ranged from 33.93-51.86. Brix is a fluid indicator of total soluble solids, and it was found that the chilli sauce samples are predominantly sugar. In addition, the result for water activity was in the range of (0.89-0.97). Furthermore, the colour of the sample was determined by using L*, a*, and b* values. The range of L*, a* and b* values was (27.41-34.11), (13.77-23.66) and (9.43-20.56), respectively. The a* value shows that most chilli sauce samples were bright red. None of the samples had any water syneresis. Every company used an appropriate stabiliser in the chilli sauce, resulting in acceptable flavour after storing at room temperature for extended periods after opening.