Texture Evaluation for a Commercial Chili-Based Paste

• Main Authors: Sobhi, Babak, Mohd Adzahan, Noranizan, Ab Karim, M. Shahrim, Karim, Roselina, Bakar, Jamilah, Abdul Rahman, Russly
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/17761/1/ID%2017761.ppt; http://psasir.upm.edu.my/id/eprint/17761/

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...