Sobhi, Babak and Mohd Adzahan, Noranizan and Ab Karim, M. Shahrim and Karim, Roselina and Bakar, Jamilah and Abdul Rahman, Russly (2010) Texture Evaluation for a Commercial Chili-Based Paste. In: 1st. International Congress on Food Technology 3-6 November 2010, 3-6 November 2010, Antalya,Turki. (Unpublished)
Full text not available from this repository.
Chili shrimp paste (CSP) is a traditional Southeast Asian condiment conventionally prepared using a granite mortar and pestle. It is a semi-solid suspension which contains chunky chili pieces. Textural characteristics of the pastes are important quality parameters for consumers as they prefer pastes with a certain degree of thickness and chunkiness. Unfortunately, there is no standard methodology available to evaluate textural properties of such pastes. The objectives of this study were to establish a method for size reduction of chilies suitable for commercial production of CSP and to determine the typical textural properties of CSP preferred by consumers. Various samples of CSP were prepared and evaluated through sensory and instrumental evaluations (back extrusion method and vane in cup). Chili shrimp pastes prepared using the super mass colloider can substitute traditional pastes prepared by manual pounding in mortar. The milled CSP can produce a uniform paste, similar to the traditionally mortar pounded CSP samples but with the advantage of a higher production capacity. Both instrumental (textural measurement) methods were found to be reliable and consistent methods which can be applied in quality control for textural properties of CSP in a commercial-scale production set-up.
|Item Type:||Conference or Workshop Item (Paper)|
|Faculty or Institute:||Faculty of Food Science and Technology|
|Deposited By:||Erni Suraya Abdul Aziz|
|Deposited On:||16 Jun 2011 17:44|
|Last Modified:||16 Jun 2011 17:46|
Repository Staff Only: item control page