Sains Malaysiana 43(3)(2014):
339–347
Quality Evaluation of Flat Rice Noodles (Kway Teow)
Prepared from
Bario and Basmati Rice
(Penilaian Kualiti Mi Beras Rata (Kway Teow) yang Disediakan daripada
Beras Bario dan Basmati)
RACHEL THOMAS1, T.K. YEOH2, W.A. WAN-NADIAH3& RAJEEV
BHAT1*
1Food Technology Division, School of Industrial
Technology, Universiti Sains Malaysia
Penang 11800, Malaysia
2Tourism and Culinary Arts, Taylor's University,
Lakeside Campus, No. 1, Jalan Taylor's
47500 Subang Jaya, Selangor Darul Ehsan,
Malaysia
3Bioprocess Technology Division, School of Industrial Technology,
Universiti Sains Malaysia
Penang 11800, Malaysia
Diserahkan: 7 Mac 2013/Diterima: 27 Jun 2013
ABSTRACT
In the present study, rice noodles (kway teow or flat rice noodles) prepared from Bario rice, a locally grown,
popular, organic rice variety of Malaysia was compared with rice
noodles prepared from Basmati rice (imported from Pakistan). The
quality criteria evaluated included: determination of physical (colour
and texture), cooking and sensory qualities. Additionally, microbial
quality of fresh and stored noodles (stored for 3 days with 0 day
as control) was also determined. The results showed tensile strength
and elasticity modulus of rice noodles to decrease on storage with
Basmati rice showing the lowest value for both the parameters analyzed
(24.11 and 7.89 kPa, respectively). The cooking loss of rice noodles
increased on storage in both rice varieties with Basmati rice showing
higher range of 5.9-7.14%. With regard to colour, significant differences
was observed between storage days for the parameters analyzed (L*,
a* and b*). Overall, L* value of noodles prepared from Bario as
well as Basmati rice showed a decrease on storage (became darker).
With regard to microbial quality, aerobic plate count as well as
yeast and mold counts increased significantly during storage. The
results on sensory qualities showed colour (6.67), appearance (6.8)
and texture (6.67) of fresh rice noodles to be significantly higher
in Bario rice compared with Basmati rice. From the results, it was
concluded that both Bario and Basmati rice can be explored effectively
for preparing 'kway teow' or the flat rice noodles, which is envisaged to hold high promise
in local market.
Keywords: Cooking quality; rice varieties; storage of noodles;
tensile strength
ABSTRAK
Dalam kajian ini, mi beras (kway teow atau mi beras rata) disediakan
daripada beras Bario, sejenis varieti beras organik yang popular
ditanam di Malaysia telah dibandingkan dengan mi beras yang disediakan
daripada beras Basmati (yang diimport dari Pakistan). Ciri kualiti
yang dinilai termasuk penentuan ciri fizikal (warna dan tekstur),
kualiti memasak dan ciri sensori. Selain itu, kualiti mikrobiologi
mi segar dan kesan penyimpanan (disimpan selama 3 hari dengan 0
hari sebagai kawalan) juga ditentukan. Keputusan menunjukkan kekuatan
tegangan dan modulus keanjalan mi beras basmati berkurangan semasa
penyimpanan dengan memberikan nilai paling rendah bagi kedua-dua
parameter yang dianalisis (24.11 dan 7.89 kPa, masing-masing). Kehilangan
semasa memasak mi beras meningkat dengan masa penyimpanan bagi kedua-dua
jenis beras dengan beras Basmati menunjukkan julat yang lebih tinggi
iaitu 5.9-7.14 %. Ciri warna (L*, a* dan b*) pula menunjukkan perbezaan
yang bererti semasa penyimpanan. Secara keseluruhan, nilai L* mi
beras yang disediakan daripada Bario dan juga beras Basmati menunjukkan
penurunan semasa penyimpanan (warna menjadi semakin gelap). Kualiti
mikrobiologi iaitu kiraan plat jumlah aerobik, pertumbuhan yis dan
kulat meningkat secara bererti dengan masa penyimpanan. Keputusan
penilaian sensori menunjukkan skor warna (6.67), rupa bentuk (6.8)
dan tekstur (6.67) mi beras Bario segar adalah lebih tinggi berbanding
dengan mi beras Basmati. Kesimpulannya kedua-dua beras samada Bario
atau Basmati berpotensi untuk digunakan dalam penyediaan 'kway teow' atau mi beras rata dan dijangka akan mendapat sambutan yang tinggi
di pasaran tempatan.
Kata kunci: Kekuatan tegangan; kualiti memasak;
masa penyimpanan mi; varieti beras
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*Pengarang
untuk surat-menyurat; email: rajeevbhat1304@gmail.com
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