| Summary: | Chili shrimp paste (CSP) is a traditional Southeast Asian condiment. It is a semi solid
suspension that contains chunky chili pieces. The textural characteristics of the paste are important
quality parameters for most CSP lovers because they prefer pastes with a certain degree of thickness
and chunkiness. Unfortunately, there is no standard methodology available to evaluate the textural
properties of these pastes. Various samples of CSP were prepared and evaluated using sensory, texture
analyzer and rheometer measurements. The results from instrumental evaluation were consistent and
comparable to sensory data. Texture analysis using the back extrusion method (spherical probe and
cylinder) was found to be suitable for textural quantification of CSP. The tan δ values measured using a
vane-in-a–large-cup rheometer using an oscillation frequency sweep at 20 Hz correlated well with the
sensory results, indicating that this method could effectively distinguish differences in CSP samples
with different rheological properties . Both instrumental methods can be applied as quality control tools
for CSP products.
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