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Sodium and potassium contents in selected salts and sauces


Tan, Wai Lan and Azlan, Azrina and Md. Noh, Mohd Fairulnizal (2016) Sodium and potassium contents in selected salts and sauces. International Food Research Journal, 23 (5). pp. 2181-2186. ISSN 1985-4668; ESSN: 2231-7546


The study was undertaken to determine and compare the sodium and potassium contents in selected salts (table salt, coarse salt, French sea salt, Himalayan pink salt and bamboo salt) and sauces (light soy sauce, sweet soy sauce, chili sauce, tomato sauce and mayonnaise). Findings of the present study showed that the sodium content of salts was highest in table salt (35870.0 mg/100 g) and lowest in French sea salt (31235.0 mg/100 g), whereas the potassium content was highest in bamboo salt (399.4 mg/100 g) and lowest in table salt (43.7 mg/100 g). There was no significant difference between sodium amounts of the salts. Bamboo salt was significantly higher in potassium than other salts. The ranking of sodium and potassium in sauces was similar, where light soy sauce contained the highest amount (4402.0 and 395.4 mg/100 g) and mayonnaise contained the least (231.3 and 63.6 mg/100 g). Both sodium and potassium contents of light soy sauce were significantly higher than other sauces. Bamboo salt is a better choice instead of other salts in terms of the potassium level. Among sauces, although light soy sauce is high in potassium; however, its high sodium has offset the beneficial effect of potassium.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Medicine and Health Science
Halal Products Research Institute
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Atomic absorption spectroscopy; Potassium; Preservative salts; Sauces; Sodium
Depositing User: Nabilah Mustapa
Date Deposited: 28 Feb 2017 10:36
Last Modified: 28 Feb 2017 10:36
URI: http://psasir.upm.edu.my/id/eprint/50459
Statistic Details: View Download Statistic

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