Investigation of the effects of corn starch and wheat flour ratios on the quality of canned giant freshwater prawn paste (Macrobrachium rosenbergii)

This study investigates the effects of added corn starch and wheat flour ratios on the sensory quality and overall characteristics of canned prawn paste made from by-products of giant freshwater prawn heads. A completely randomized design with two factors was used: corn starch (2%, 4%, 6%) and wheat flour (5%, 7%, 9%). Results show that both factors significantly affect sensory attributes (p < 0.05). The formulation with 4% corn starch and 7% wheat flour achieved the highest sensory score, with balanced color, flavor, and texture. This formulation is considered optimal for production.