Effect of Maltodextrin and Egg White Concentration on the Characteristics of Broth Powder from Vaname Shrimp (Litopenaeus vannamei)

The aim effect of the interaction between maltodextrin and egg white concentrations on the characteristics of shrimp head broth powder. Using a Randomized Block Design (RBD) with two factors—maltodextrin concentration (10%, 15%, 20%) and egg white concentration (10%, 15%, 20%)—nine treatments were applied, each replicated three times, resulting in 27 experimental units. Data were analyzed using ANOVA, with significant results further examined by BNJ at 5%. Sensory analysis employed the Friedman test, and the best treatment was identified using the effectiveness index method. Results revealed that interactions between maltodextrin and egg white did not significantly affect most parameters except taste. Maltodextrin concentration significantly impacted yield, protein, and moisture content, while egg white concentration significantly affected yield, protein, moisture content, and solubility. The optimal treatment was 15% maltodextrin and 15% egg white.