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Quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice

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 physic...

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Main Authors: Rachel Thomas,, T.K., Yeoh, Wan-Nadiah, W.A., Rajeev Bhat,
Format: Article
Language:English
Published: Universiti Kebangsaan Malaysia 2014
Online Access:http://journalarticle.ukm.my/6919/1/03_Rachel_Thomas.pdf
http://journalarticle.ukm.my/6919/
http://www.ukm.my/jsm/
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spelling my-ukm.journal.69192016-12-14T06:42:34Z http://journalarticle.ukm.my/6919/ Quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice Rachel Thomas, T.K., Yeoh Wan-Nadiah, W.A. Rajeev Bhat, 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. Universiti Kebangsaan Malaysia 2014 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/6919/1/03_Rachel_Thomas.pdf Rachel Thomas, and T.K., Yeoh and Wan-Nadiah, W.A. and Rajeev Bhat, (2014) Quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice. Sains Malaysiana, 43 (3). pp. 339-347. ISSN 0126-6039 http://www.ukm.my/jsm/
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description 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.
format Article
author Rachel Thomas,
T.K., Yeoh
Wan-Nadiah, W.A.
Rajeev Bhat,
spellingShingle Rachel Thomas,
T.K., Yeoh
Wan-Nadiah, W.A.
Rajeev Bhat,
Quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice
author_facet Rachel Thomas,
T.K., Yeoh
Wan-Nadiah, W.A.
Rajeev Bhat,
author_sort Rachel Thomas,
title Quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice
title_short Quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice
title_full Quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice
title_fullStr Quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice
title_full_unstemmed Quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice
title_sort quality evaluation of flat rice noodles (kway teow) prepared from bario and basmati rice
publisher Universiti Kebangsaan Malaysia
publishDate 2014
url http://journalarticle.ukm.my/6919/1/03_Rachel_Thomas.pdf
http://journalarticle.ukm.my/6919/
http://www.ukm.my/jsm/
_version_ 1643736939931631616
score 13.211869

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