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Sains Malaysiana 55(3)(2026): 411-423

http://doi.org/10.17576/jsm-2026-5503-05

 

Impact of Sodium Chloride Substitutes on the Physicochemical and Sensory Properties of Sweet Thai Chili Sauce

(Kesan Pengganti Natrium Klorida terhadap Sifat Fizikokimia dan Sensori Sos Cili Thai Manis)

 

LUBOWA MUHAMMAD^2,3, GAN YONG HAN¹, SHIN-YONG YEOH^1,* & AZHAR MAT EASA¹

 

¹Food Technology Division, School of Industrial Technology, Building G07, Persiaran Sains, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia
²Department of Food Innovation and Nutrition, Faculty of Agriculture and Environmental Sciences, Mountains of the Moon University, Fort-Portal, Uganda

³Department of Food Science and Nutrition, Faculty of Agribusiness and Natural Resources, Islamic University in Uganda, Mbale Campus, Uganda

 

Received: 28 September 2025/Accepted: 14 February 2026

 

Abstract

Sodium reduction in food products is critical due to its link with cardiovascular diseases, necessitating healthier alternatives. This study investigated the impact of potassium chloride (KCl) and calcium chloride (CaCl₂) as sodium chloride (NaCl) substitutes on the physicochemical and sensory properties of sweet Thai chili sauce. Sweet Thai chili sauce was formulated with KCl and CaCl₂ replacing NaCl at 0%, 25%, 50%, and 75% substitution levels. The physicochemical properties measured included pH, total titratable acidity, syneresis, and total soluble solids. Rheological properties were analyzed to assess viscosity and flow behaviour. Sensory evaluation by untrained panelists determined taste, texture, and overall acceptability. The findings indicated significant differences (p < 0.05) in pH and syneresis at higher substitution levels. While the sauce's viscosity remained stable, sensory analysis showed that up to 50% KCl substitution was acceptable with minimal impact on taste and texture, whereas higher CaCl₂ levels introduced bitterness and reduced preference. Both physicochemical and sensory data supported KCl as a viable substitute for up to 50% NaCl replacement. It can be concluded that, KCl can substitute NaCl up to 50% without significantly affecting the sauce's quality. However, the application of CaCl₂ is limited due to its bitterness. These findings hold promise for industrial sodium reduction efforts in sweet Thai chili sauce.  Further research is needed to explore the scalability and long-term stability of such substitutions in sweet Thai chili sauce.

Keywords: Rheology; salt substitutes; sensory evaluation; sodium reduction; sweet Thai chili sauce

 

Abstrak

Pengurangan natrium dalam produk makanan adalah penting kerana kaitannya dengan penyakit kardiovaskular, sekali gus memerlukan alternatif yang lebih sihat. Kajian ini meneliti kesan kalium klorida (KCl) dan kalsium klorida (CaCl₂) sebagai pengganti natrium klorida (NaCl) terhadap sifat fizikokimia dan sensori bagi sos cili Thai manis. Sos cili Thai manis telah diformulasikan dengan penggantian NaCl oleh KCl dan CaCl₂ pada tahap 0%, 25%, 50% dan 75%. Sifat fizikokimia yang diukur termasuk nilai pH, keasidan boleh dititratkan keseluruhan, sineresis dan jumlah pepejal larut. Sifat reologi dianalisis untuk menilai kelikatan dan tingkah laku aliran. Penilaian sensori oleh panel tidak terlatih menentukan skor atribut rasa, tekstur, dan kebolehterimaan keseluruhan. Hasil kaiian menunjukkan perbezaan yang signifikan (p<0.05) untuk nilai pH dan sineresis pada tahap penggantian yang lebih tinggi. Walaupun kelikatan sos kekal stabil, analisis sensori menunjukkan sehingga 50% penggantian KCl dapat diterima dengan kesan minimum terhadap rasa dan tekstur, manakala tahap CaCl₂ yang lebih tinggi memperkenalkan rasa pahit dan mengurangkan penerimaan. Data fizikokimia dan sensori menyokong KCl sebagai pengganti yang sesuai sehingga 50% penggantian NaCl. Kesimpulannya, KCl boleh menggantikan NaCl sehingga 50% tanpa menjejaskan kualiti sos secara signifikan. Walau bagaimanapun, penggunaan CaCl₂ adalah terhad kerana kepahitannya. Penemuan ini berpotensi menyumbang kepada usaha industri dalam pengurangan natrium dalam sos cili Thai manis. Kajian lanjut diperlukan untuk meneroka kebolehskalaan dan kestabilan jangka panjang penggantian ini dalam sos cili Thai manis.

Kata kunci: Pengganti garam; penilaian sensori; pengurangan natrium; reologi; sos cili Thai manis

    

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*Corresponding author; email: syyeoh@usm.my