Instrumental textural properties and sensory acceptability of rehydrated Thai fermented fish dip as affected by addition of Xanthan Gum and modified Tapioca starch

Instant powder of Thai-fermented fish dip (TFFD), a conveniently used dipping product, fails to form a homogenous viscous paste after being rehydrated. The addition of thickening agents, xanthan gum and hydroxypropyl distarch phosphate from tapioca (HDPT), may resolve this problem. Two sets of instant TFFD samples (5 samples/set) were mixed with five concentrations of xanthan gum (0%, 0.05%, 0.1%, 0.15%, and 0.2%) and five concentrations of HDPT (0%, 0.1%, 0.2%, 0.3%, and 0.4%), respectively. The samples were analyzed for CIE color values (L*, a*, and b*), aw, yeast and mold count (YM), and total plate count (TPC). They were also rehydrated and evaluated for CIE color values, texture profile analysis (TPA) (firmness, consistency, cohesiveness, and viscosity), and sensory scores (homogeneity, color, odor, flavor, mouth-feel texture, and overall acceptability). It was found that the concentrations of both thickening agents did not influence the CIE color values, aw, YM, or TPC of TFFD powder. They also did not affect the CIE color values of rehydrated product. Xanthan gum at 0.1–0.4% improved TPA values (firmness and cohesiveness) and sensory scores (homogeneity, flavor, and overall acceptability) of rehydrated product. HDPT at 0.2% produced no adverse effect on flavor and improved the homogeneity of the product. However, it failed to improve TPA values.