Development of instrumental methods for textural evaluation of chili paste
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 ch...
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| Format: | Article |
| Language: | English |
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Kasetsart University Research and Development Institute (KURDI)
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30478/1/Development%20of%20instrumental%20methods%20for%20textural%20evaluation%20of%20chili%20paste.pdf |
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| author | Sobhi, Babak Mohd Adzahan, Noranizan Shamsuddin, Rosnah Abdul Karim, Muhammad Shahrim Abdul Rahman, Russly Bakar, Jamilah Ghazali, Zulkafli |
| author_facet | Sobhi, Babak Mohd Adzahan, Noranizan Shamsuddin, Rosnah Abdul Karim, Muhammad Shahrim Abdul Rahman, Russly Bakar, Jamilah Ghazali, Zulkafli |
| author_sort | Sobhi, Babak |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T08:17:41Z |
| format | Article |
| id | upm.eprints-30478 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:17:41Z |
| publishDate | 2013 |
| publisher | Kasetsart University Research and Development Institute (KURDI) |
| record_format | dspace |
| spelling | upm.eprints-304782016-02-03T03:04:30Z http://psasir.upm.edu.my/id/eprint/30478/ Development of instrumental methods for textural evaluation of chili paste Sobhi, Babak Mohd Adzahan, Noranizan Shamsuddin, Rosnah Abdul Karim, Muhammad Shahrim Abdul Rahman, Russly Bakar, Jamilah Ghazali, Zulkafli 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. Kasetsart University Research and Development Institute (KURDI) 2013 Article NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30478/1/Development%20of%20instrumental%20methods%20for%20textural%20evaluation%20of%20chili%20paste.pdf Sobhi, Babak and Mohd Adzahan, Noranizan and Shamsuddin, Rosnah and Abdul Karim, Muhammad Shahrim and Abdul Rahman, Russly and Bakar, Jamilah and Ghazali, Zulkafli (2013) Development of instrumental methods for textural evaluation of chili paste. Kasetsart Journal: Natural Science, 47 (1). pp. 122-131. ISSN 0075-5192 http://kasetsartjnatsci.kasetsart.org/browse/index.html |
| spellingShingle | Sobhi, Babak Mohd Adzahan, Noranizan Shamsuddin, Rosnah Abdul Karim, Muhammad Shahrim Abdul Rahman, Russly Bakar, Jamilah Ghazali, Zulkafli Development of instrumental methods for textural evaluation of chili paste |
| title | Development of instrumental methods for textural evaluation
of chili paste |
| title_full | Development of instrumental methods for textural evaluation
of chili paste |
| title_fullStr | Development of instrumental methods for textural evaluation
of chili paste |
| title_full_unstemmed | Development of instrumental methods for textural evaluation
of chili paste |
| title_short | Development of instrumental methods for textural evaluation
of chili paste |
| title_sort | development of instrumental methods for textural evaluation of chili paste |
| url | http://psasir.upm.edu.my/id/eprint/30478/1/Development%20of%20instrumental%20methods%20for%20textural%20evaluation%20of%20chili%20paste.pdf |
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