Development of instrumental methods for textural evaluation of chili paste

• Main Authors: Sobhi, Babak, Mohd Adzahan, Noranizan, Shamsuddin, Rosnah, Abdul Karim, Muhammad Shahrim, Abdul Rahman, Russly, Bakar, Jamilah, Ghazali, Zulkafli
• Format: Article
• Language: English
• Published: Kasetsart University Research and Development Institute (KURDI) 2013
• Online Access: http://psasir.upm.edu.my/id/eprint/30478/1/Development%20of%20instrumental%20methods%20for%20textural%20evaluation%20of%20chili%20paste.pdf; http://psasir.upm.edu.my/id/eprint/30478/; http://kasetsartjnatsci.kasetsart.org/browse/index.html

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...