Abstract
The
sweet-shrimp paste sauce (Kapi Wan) is a traditional Thai fruit dip prevalent
in Southeast Asia. In this study, an
instant sweet-shrimp paste powder was developed as a new product for convenience,
portability, and ease to use. The shrimp paste powder prepared by sun drying in
a combination of hot air oven exhibited a low moisture content (8.53%) and aw
value (0.47) which preserved the character of natural color and flavor of the
raw material. For an instant product preparation,
the proportion of three ingredients, e.g., shrimp-paste powder (40-60%),
palm sugar powder (10-30%), and cayenne pepper (10-30%), mixed with 30% ground
dried shrimp (fixed ingredient) were studied. Choosing the most suitable
formula from a total of 7 treatments based on the sensory attributes in terms
of appearance, color, flavor, taste, and overall liking by using the
overlapping area of the contour plot of all factors. The best formula was treatment No. 1 (46.15%
shrimp paste powder, 23.08% palm sugar powder, 7.69% cayenne pepper, and 23.07%
ground dried shrimp) which had the highest score in taste and overall
liking. The product contained 12.01% of
moisture content, and the aw value was 0.52. Total protein, fat,
carbohydrate, and ash contents were 33.52, 3.81, 31.49, and 19.01%,
respectively. The second best treatment
was Treatment No. 5 (41.03% shrimp paste powder, 17.95% palm sugar powder,
17.95% cayenne pepper, and 23.07% ground dried shrimp), which showed similar
physiochemical properties, except a significantly (p≤0.05) higher in fat
(4.87%) and lower in ash (18.37%) content. Both treatments had the potential to
develop an instant sweet-shrimp paste powder; as treatment No. 1 being a
non-spicy and spicy formula as treatment No. 5. The sensory score ranged from like
slightly to like moderately.
Keywords: Sweet-shrimp paste, Instant powder, Drying, Product development