Production of foam-mat dried chili shrimp paste and its properties

Chili shrimp paste (CSP) powder was developed by foam mat drying technique using egg albumen (100 g) as a foaming agent and carboxymethylcellulose (CMC) as a stabilizing agent. Suitable CSP (30, 40, 50 and 60 g) and CMC (0.25, 0.50 and 0.75 g) levels for foam mat dried-CSP (FM-CSP) production were selected based on physicochemical and sensorial properties. Physicochemical properties included CSP-foam (foam density, rate of drainage and overrun) and FM-CSP (rendement, moisture content, water...