Timeline for Make Kiwifruit sauce less sour without sugar?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
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| Jan 5, 2013 at 8:59 | review | Suggested edits | |||
| Jan 5, 2013 at 13:23 | |||||
| Jan 4, 2013 at 21:02 | comment | added | Chris Steinbach | Posted a new question as I mentioned. | |
| Jan 4, 2013 at 20:19 | comment | added | Chris Steinbach | I don't have a grapefruit handy to test, but I think this could be an interesting discussion, so I'll throw it open to the community. What I understand is that salt acts as a flavour enhancer (except for bitterness). If a food stuff is predominantly sour it will accentuate that aspect, no matter what the sugar content is. If it is predominantly sweet, it will seem sweeter. | |
| Jan 4, 2013 at 19:13 | comment | added | Fisher | Kiwifruit typically has more sugar content than grapefruit, which is typically 'made sweeter' with a touch of salt. It is certainly much sweeter than lime juice; kiwifruit averages over 8 grams of sugar where the same amount of lime juice (as in your example) averages just over 1.5 grams. ndb.nal.usda.gov/ndb/foods/show/… ndb.nal.usda.gov/ndb/foods/show/… | |
| Jan 3, 2013 at 21:51 | comment | added | Chris Steinbach | Salt will only make fruit taste sweeter if it is already sweet. Here's an experiment I tried with two glasses of dilute lime juice. I added enough sugar so that the mixture was just a little too sour. I added a very small amount of salt to one glass, stirred until disolved and tasted. The glass containing salt was noticeably more sour. I tried the same experiment using cocoa and too little sugar which confirmed that salt does in fact reduce perceived bitterness. | |
| Jan 3, 2013 at 18:05 | history | answered | Fisher | CC BY-SA 3.0 |