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)




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


Received: 7 March 2013/Accepted: 27 June 2013



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




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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