Dear Sanam,
It is not completely clear to me what you mean by “homogenize the recipe data” and standard?
Are you talking about this in connection with recipe calculation, homogenizing samples in the laboratory or something else?
You need to explain what you are doing and elaborate more on what you want to achieve.
Yes, ingredients with a percentage lower than 5% may well have significant influence. Just take the ingredient salt (NaCl). If you omit the salt, the sodium and chloride content will be lower.
All the best,
Anders
Anders Møller
Borgediget 12
DK-4000 Roskilde, Denmark
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Sanam Erum
Sent: Tuesday, April 5, 2022 18:52
To: [log in to unmask]
Subject: Recipe homogenization
Hello Group members
Hope all of you are well.
I have a query on how we can homogenize the recipe data and how to make this standard and reusable for the next dietary assessment.
Are ingredients with a percentage of lower than 5% countable?
How can we handle the recipe if its cooking procedure is the same but the ingredients are changed by less than 5% percent portion weight?
Thanks
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