DOCSLIB.ORG

Japanese Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Japanese Menu Sushi / Sashimi Entrees Japanese Menu Sushi Regular 16.00 6 pcs of nigiri w/california roll Soup, Salad & Appitizer Sashimi Regular 19.00 12 pcs of sh, chef's choice MISO SOUP 3.00 Sushi & Sashimi Combo 26.00 SEAWEED SALAD 4.95 7 pcs of nigiri & 10 pcs of sashimi, chef's choice EDAMAME 4.50 Chirashi 16.00 SUSHI APPETIZER (4 PCS) chef's choice 8.00 assorted sh, chef's choice w/masago and kanpyo served over sushi rice SASHIMI APPETIZER (6 PCS) chef's choice 9.50 Sake Don 18.00 salmon w/masago & kanpyo over sushi rice Tekka Don 19.00 Sushi Roll tuna w/masago & kanpyo over sushi rice (6 pcs, /order) Sushi for Two 48.00 240 582 5122 rainbow roll, 10 pcs of sashimi, 10 pcs of nigiri, includes 2 seaweed salads & 2 miso soups Rice Roll 3.00 Crab Stick 4.00 Signature Roll Salmon 5.00 (8 pcs./order) www.kindatakoma.com Tuna 5.25 Rainbow Roll 13.50 [email protected] Yellow Tail & Scallion 6.75 california topped w/tuna, salmon, white sh & masago Tuna, Salmon or Eel & Avocado 6.95 Double Salmon 13.50 salmon & avocado topped w/salmon California crab stick w/cucumber & avocado 5.95 All About Salmon 13.50 6923 Laurel Ave California Your Choice crab meat, tuna, or salmon w/cucumber, smoked salmon, cream cheese, avocado & cucumber topped avocado and masago 6.95 w/salmon Takoma Park, MD 20912 Spicy Tuna or Salmon w/cucumber & scallion (& masago for Golden Roll 13.50 eel, avocado, cucumber & salmon topped w/crispy potato & eel salmon) 6.75 sauce Spicy Crunchy Your Choice spicy tuna or salmon w/tempura akes Fire Roll 13.95 Lunch and only a sprinkling of masago for salmon 6.95 shrimp tempura & kanpyo topped w/spicy tuna, spicy mayo, tempura akes Mon. - Fri 11.30 a.m. - 3.00 p.m. Scandinavian 6.50 salmon, cucumber, avocado & cream cheese Black Dragon 14.75 Sat. - Sun. 12.00 p.m. - 3.00 p.m. Philadelphia smoked salmon, cucumber, avocado & cream shrimp tempura & crab stick topped w/avocado, eel & eel sauce cheese 6.50 Pink Panther 14.95 tuna, salmon, yellow tail & avocado wrapped w/soy paper Shrimp Tempura (5 pcs) shrimp tempura, avocado, cucumber, Dinner Red Dragon 14.95 masago, eel, salmon, avocado & cucumber topped w/spicy tuna, serrano Mon. - Wed. 5.00 p.m. - 8.00 p.m. eel sauce & spicy mayo 7.25 peppers & eel sauce Thur. - Fri. 5.00 p.m. - 8.15 p.m. Soft Shell Crab Roll (5 pcs) soft shell crab tempura, avacado, Takoma Roll 14.95 Sat. 4.30 p.m. - 8.15 p.m. tuna, avocado, cucumber & tobiko topped w/spicy tuna & spicy cucumber, masago, eel sauce & spicy mayo 7.95 mayo Sun 4.30 p.m. - 8.00 p.m. Kanpyo (Japanese squash) 3.95 Name Cucumber 3.95 egg custard (Tamago) 3.50 Avocado 4.50 bean curd (Inari) 3.50 Avocado and Cucumber 4.75 Crab Stick (kani) 3.50 CARRY OUT & DELIVERY MAY END EARLIER AT RESTAURANT'S Shrimp (Ebi) 4.00 Sweet Potato Tempura 5.25 DISCRETION A La Carte tuna (Maguro) 5.25 Futo Maki (5 pcs) avocado, cucumber, kanpyo, oshinko & tamago (2 pcs./order) Salmon (Sake) 5.25 6.50 Yellow Tail (Hamachi) 5.25 Vegetarian Maki (8 pcs) avocado, inari, kanpyo, seaweed, Smoked Salmon 4.50 FREE DELIVERY (MIN. $20) cucumber & ohba wrapped in soy bean sheet 9.25 Red Snapper (Izumi Dai) 5.00 Mackerel (Saba) 4.50 LIMITED AREA Eel (Unagi) 5.50 **consuming raw or under cooked animal foods may increase your sick of Smelt Fish Roe (Masago) 4.00 contracting a food borne illness, especially if you have medical conditions Flying Fish Roe (Tobiko) 4.00 SOUP ENTRESS **ask to change to vegetarian // ask to sub side brown rice or noodles for LUNCH SPECIALS TOM YUM $1.50/ $2 for rice dish // extra meat/vegetables $2, shrimp $3 served w/ your spicy & sour, lemongrass, tomato & mushrooms choice of Mon. - Fri. 11.30 a.m. - 3.00 p.m. chicken 5 shrimp 6 FRIED TOFU AND/OR VEGETABLES 11 Excluding Holidays TOM KHA CHICKEN OR PORK 12 spicy w/coconut milk & mushrooms BEEF 13 SHRIMP 14 chicken 5 shrimp 6 SERVED W/ YOUR CHOICE OF ** STIR -FRY ** Vegetables or/and Tofu $ 8.75 MUSHROOM SOUP served w/ bowl of jasmin rice seasonal mushrooms in a spicy Thai herb soup 5 Chicken or Pork $ 8.75 VEGETABLE & TOFU KAPOW w/ bell pepper, jalapeno, string bean, basil leaves & chili garlic sauce mixed vegetables & tofu in a vegetable broth 5 Shrimp $ 10.75 CHICKEN WONTON PRIK KING a very ne Prik King sauce w/bell pepper & string beans herb broth w/chicken wontons & napa cabbage 6 SPICY EGGPLANT eggplant, bell pepper, jalapeno & basil leaves in a chili and garlic sauce Ka - Pow APPITIZERS STIR-FRIED GINGER w/fresh ginger, scallion, bell pepper, & onions in a Combo Mixed Vegetables CURRY PUFF 5 black bean sauce chicken, potato, onion & curry in a puff pastry, deep fried & served Fried Rice w/cucumber sauce COMBINATION MIXED VEGETABLES mixed vegetables in a light brown sauce Pad Thai STEAMED DUMPLINGS 6 pork, shrimp, water chestnuts & mushrooms wrapped in wonton skin GARLIC & BROCCOLI w/garlic sauce & broccoli Drunken Noodles served w/sweet soy sauce SHRIMP SPRING ROLLS 6 ** FRIED RICE ** See Ew Noodles deep fried & served w/a tangy sauce FRIED RICE stir-fried w/egg, onion, scallion, tomato & carrots Green Curry LARB GAI 6 minced chicken w/toasted rice powder, onions & a spicy lime sauce PINEAPPLE FRIED RICE stir-fried w/egg, onion, scallion, tomato & carrots topped w/pineapple & cashew nuts CHICKEN SATAY 7 SIDE DISH grilled chicken on the skewer served w/a peanut sauce & cucumber relish BASIL FRIED RICE stir-fried w/egg, bell pepper, jalapeno & basil leaves Steamed Rice $1.50 DUCK ROLL 6.5 in a chili garlic sauce duck, cucumber, scallions & plum sauce wrapped w/roti Brown Rice $2.00 FRIED CALAMARI 7.5 ** NOODLES ** Steamed Mixed Veggie $2.00 deep fried served w/a tangy sauce Steamed Noodles $2.00 VEGETABLE SPRING ROLL 5 PAD THAI thin rice noodles stir-fried w/egg, bean curd, scallion, bean deep fried & served w/a tangy sauce sprouts & crushed peanuts GREEN SALAD 5 DRUNKEN NOODLES wide rice noodles stir-fried w/tomato, onion, bell DRINK w/peanut dressing pepper, jalapeno and basil leaves in a chili garlic sauce Soda $2.50 FRIED TOFU 5 SEE EW NOODLES rice noodles stir-fried w/egg & broccoli in a bean Thai Iced Tea/Coffee $4.00 served w/a peanut sauce sauce PAPAYA SALAD 6 PAD WOON SEN clear noodles stir-fried w/egg, scallion, onion & carrots Coconut Water $4.00 green papaya & carrots w/peanuts, string beans & tomato in a chili lime Fresh Lemonade $3.75 sauce Pineapple Mint $4.00 BRUSSELS SPROUT SALAD 6.5 ** CURRY ** w/ fresh lime juice, pecan, & red onions served w/ bowl of jasmin rice Pomegranate Lemonade $4.25 Iced Green Tea $3.25 CHEF'S SPECIALS FRIED TOFU AND/OR VEGETABLES 12 CHICKEN OR PORK 13 Passionfruit Green Tea $4.00 CASHEW CHICKEN 12 crispy chicken w/cashew nuts, and bell peppers in a sweet and BEEF 13 SHRIMP 15 Iced Tea $2.25 tangy sauce PANANG w/coconut milk, broccoli, & kar lime leave CRISPY FISH 13 RED w/ coconut milk, pineapple, tomato, jalapeno, bell pepper & basil DESSERT deep fried llet served w/your choice of spicy basil, leaves black bean or Panang sauce Mango and sticky rice 5 GREEN w/ cocunut milk, string beans, eggplant, bell pepper, jalapeno & KAPOW SOFT SHELL CRAB 15 basil leaves deep fried served w/spicy basil sauce THANK YOU FOR YOUR SUPPORT.
Load more

Recommended publications
  • NO.1 CUCKOO Electric Pressure Rice Cooker/Warmer CONTENTS
    Operating Instructions CRP-M1059F Series 1.8L(2~10 Persons) / 1.8L(2~10 ) NO.1 CUCKOO Electric Pressure Rice cooker/warmer CONTENTS Thank you very much for purchasing CUCKOO Electric Rice cooker/warmer Read the following instruction manual before use. Save this instruction manual for future reference. This manual will be useful if you have any questions or have problems operating the rice cooker. CONTENTS BEFORE USING Important safeguards 3 Important safeguards 3~4 Mesures de protection importantes 4 5 Specifications / Spécifications 5 39~42 Safety precautions 6~9 43 Mesures de sécurité 35~38 44~46 Name of each part 10 How to clean 11~13 47 Function operating part 14 47 WHEN USING How to set current time 15 48 How to set or cancel voice guide function 15 48 Before cooking rice 16 49 For the best taste of rice 17 50 How to cook 18~19 51~52 MY MODE (Cuckoo Customized Taste Function) 20~22 53~55 How to use GABA (Brown rice) 23~24 56~57 How to cook using MULTI-COOK and NU RUNG JI 25 58 How to preset timer for cooking 26~27 59~60 To keep cooked rice warm and tasty 28~30 61~63 How to set lock buttons 31 64 Night voice volume reduction function 31 64 BEFORE ASKING FOR SERVICE Check before asking for service 32~34 65~67 COOKING GUIDE Cooking Guide 68~69 70~83 IMPORTANT SAFEGUARDS 1. Read all instructions before using this appliance. 2. Do not touch hot surfaces. Use handles or knobs.
    [Show full text]
  • Green Processing, Germinating and Wet Milling Brown Rice (Oryza Sativa) for Beverages: Physicochemical Effects
    foods Article Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects John C. Beaulieu 1,* , Shawndrika S. Reed 1, Javier M. Obando-Ulloa 2 , Stephen M. Boue 1 and Marsha R. Cole 3 1 United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA; [email protected] (S.S.R.); [email protected] (S.M.B.) 2 Doctorate Program in Natural Science for Development (DOCINADE) and Agronomy Engineering School, Costa Rica Institute of Technology (ITCR), San Carlos Technology Local Campus, PO Box 223-21001, Ciudad Quesada, San Carlos, Alajuela 30101, Costa Rica; [email protected] 3 Department of Chemistry, College of Engineering and Science, Louisiana Tech University, Carson-Taylor Hall, 343, PO Box 10348, Ruston, LA 71272, USA; [email protected] * Correspondence: [email protected] Received: 8 June 2020; Accepted: 24 July 2020; Published: 29 July 2020 Abstract: Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, wholesome constituents, including bran, vitamins, minerals, oils, fiber and proteins should should convey forward into germinated brown rice beverages. Rapid visco-analyzer (RVA) data and trends established that brown rice, preheated brown rice and germinated brown rice had higher pasting temperatures than white rice. As pasting temperature in similar samples may be related to gelatinization, RVA helped guide the free-flowing processing protocol using temperatures slightly above those previously reported for Rondo gelatinization.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • CRP-P1009S Series 1.8L(2~10 Persons) / 1.8L(2~10인분)
    사용설명서 Operating Instructions CRP-P1009S Series 1.8L(2~10 Persons) / 1.8L(2~10인분) NO.1 CUCKOO Electric Pressure Rice cooker/warmer Thank you very much for purchasing“ CUCKOO” 저희 쿠쿠 압력보온밥솥을 애용해 주셔서 Electric Rice cooker/warmer 대단히 감사 드립니다. Read the following instruction manual before use. Save this 이 사용설명서는 잘 보관하여 주십시오. instruction manual for future reference. This manual will be 사용 중에 모르는 사항이 있을 때나 기능이 제대로 useful if you have any questions or have problems operating the 발휘되지 않을 때 많은 도움이 될 것입니다. rice cooker. CONTENTS CONTENTS 목차 BEFORE USING 사용하기전에 Important safeguards ………………………………………… 3 Important safeguards ………………………………………… 3 Specifications ………………………………………………… 5 제품규격 ………………………………………………………… 5 Safety precautions ………………………………………… 6~7 안전상의 경고 ……………………………………………… 10~11 Name of each part …………………………………………… 14 각 부분의 이름 ………………………………………………… 32 Function operating part ……………………………………… 15 기능 조작부의 이름과 역할 …………………………………… 33 How to clean ……………………………………………… 24~28 제품 손질 방법 …………………………………………… 42~46 WHEN USING 사용할 때 How to set or cancel voice guide function ……………………… 15 음성안내 기능의 설정과 해제 ………………………………… 33 Before cooking rice …………………………………………… 16 취사 전 준비사항 ……………………………………………… 34 How to cook ……………………………………………… 17~18 취사는 이렇게 하십시오 …………………………………… 35~36 MY MODE (Cuckoo Customized Taste Function) ………… 19 쿠쿠 맞춤취사 / 누룽지는 이렇게 하십시오 …………………… 37 How to use “GABA Rice (Brown rice)” ……………………… 20 현미발아는 이렇게 하십시오 …………………………………… 38 How to preset timer for cooking ……………………………… 21 예약취사 / 만능찜은 이렇게 하십시오 ………………………… 39 For the best taste of rice ……………………………………… 22 맛있는 밥을 드시려면 …………………………………………
    [Show full text]
  • 04Special Food.Indd
    DOI: 10.12982/CMUJNS.2014.0048 CMUJ NS Special Issue on Food and Applied Bioscience (2014) Vol.13(1) 449 Bioactive Compound Contents in Germinated Unpolished Purple Glutinous Rice from Kum Doi Saket and Kum Phayao Varieties Somchai Jomduang School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University 50100, Thailand Corresponding author. E-mail: [email protected] ABSTRACT This research studied the bioactive compounds in unpolished purple glutinous rice and germinated unpolished purple rice produced from two rice varieties: Kum Doi Saket and Kum Phayao. Unpolished purple glutinous rice grains were produced by grain dehusking without polishing. The quality of their physical, chemical and bioactive compounds was analyzed. Kum Doi Saket unpolished purple glutinous rice had a statistically significant (p<0.05) higher amount of almost all compositions than Kum Phayao, except ash and reducing sugar content. Germinated unpolished purple rice was produced by soaking in water at 40°C for 3 hrs, and then incubating at 35°C. The GABA content at 40 hrs of germination had the maximum amount in both varieties and tended to decrease after this time. Thus, 40 hrs of germination time was the optimum period for germinated rice from both rice varieties. When compared before and after the 40-hr germination period, gamma-oryzanol increased, but total anthocyanins and antioxidant activity decreased slightly. Comparing the two varieties of germinated unpolished purple glutinous rice grains, Kum Doi Saket had a statistically significant (p<0.05) higher amount of bioactive compounds and antioxidant activity than Kum Phayao. Germinated unpolished purple glutinous rice provided from Kum Doi Saket had 16.31±0.34 mg/100g of GABA, 30.48±1.61mg/100g of gamma-oryzanol, 70.10±0.45 mg/100g of total anthocy- anins and 83.10±0.95% of antioxidant activity.
    [Show full text]
  • Effect of Soaking and Sprouting Treatment on Germination Rate of Paddy
    E3S Web of Conferences 187, 04016 (2020) https://doi.org/10.1051/e3sconf /202018704016 TSAE 2020 Effect of soaking and sprouting treatment on germination rate of paddy Natthaporn Chatchavanthatri1, Tiraporn Junyusen1*, Pornpimol Moolkaew1, Weerachai Arjharn1, and Payungsak Junyusen1 1Suranaree University of Technology, Institute of Engineering, School of Agricultural Engineering, Thailand Abstract. The aim of this study was to determine the effect of germination process (i.e., soaking time and temperature, germination time, and ultrasound treatment) on the germination rate of germinated paddy. In addition, gamma-aminobutyric acid (GABA) content, and morphology of starch granule of dehulled germinated paddy (germinated brown rice, GB) were characterized. The results showed that extended soaking time from 4 h to 24 h insignificantly increased the germination rate, and increased soaking temperature from 30°C to 40°C had no effect on germination rate (p>0.05). However, extended germination time from 14 h to 48 h significantly improved the germination rate, given soaking time and temperature of 2-8 h at 30°C (p<0.05). Ultrasound treatment for 15 min after 8 h soaking significantly increased the germination rate of 24 h germination, compared with non-ultrasound and ultrasound treatment for 15 min before 8 h soaking. Meanwhile, extended germination time to 48 h, the ultrasound treatment had no effect on the germination rate (p>0.05). The germination process did not affect the morphology of the GB starch granule, compared with brown rice (BR). However, GABA content of GB (11.67 mg/100g) was significantly higher than that of BR (1.08 mg/100g) (p<0.05).
    [Show full text]
  • Menu Highlights
    MENU HIGHLIGHTS Small plates salads SALMON CEVICHE......................................................Php 340 VEGAN BBQ SALAD................solo Php 260 regular Php 390 Atlantic Sustainable Salmon Sashimi. GMO-free Yellow Corn. Squash. Tomatoes. Summer Slaw. Black Beans. Baked Onions. Lime. Cilantro. Onions. Garlic. Chipotle Peppers. Avocado. Homemade BBQ Sauce. Wonton Crisp. Vegan Ranch Dressing. Baguette Toast. NF RSF DF NF DF *GF option: change bread to romaine hearts TOASTS VIETNAMESE CHICKEN SALAD..............................Php 420 Poached Free-range Chicken Fillet. Beansprouts. Mint. Cilantro. EGG AND CHEESE TOAST.........................................Php 310 Peanuts. Rice Noodles. Homemade Vietnamese Dressing. Sourdough Toast. Gruyère. Emmental. Mozzarella. GF DF Sunny-Side Up Free-range Eggs. Basil. Tomatoes. NF WILD MUSHROOM TOAST.........................................Php 350 Sourdough Toast. Wild Mushroom. Truffle Oil. Emmental. main course Mozzarella. Sunny-Side Up Free-range Eggs. NF SIZZLING TENDERLOIN TIPS...................................Php 620 COMFORT BOWLs Grass-fed Beef Tenderloin Strips. Tamari Garlic Sauce. Egg. Yellow Corn. GF NF add-on: Hearty Tomato Soup or Side Salad .....Php 80 CHICKEN MISORAMEN...............................................Php 440 Shirataki Noodles. Japanese Miso. Ground Chicken Breast. SURF & TURF.............................................................Php 1,140 Chicken Stock. Carrots. Beansprouts. Fresh Wakame. Sesame Wild-caught Sea Prawns. Grass-fed Fillet Mignon. Seeds. Corn.
    [Show full text]
  • Influence of Germination Time on the GABA Content and Physical Properties of Germinated Brown Rice
    As. J. Food Ag-Ind. 2012, 5(04), 270-283 Asian Journal of Food and Agro-Industry ISSN 1906-3040 Available online at www.ajofai.info Research Article Influence of germination time on the GABA content and physical properties of germinated brown rice Thitima Kaosa-ard and Sirichai Songsermpong* Program of Food Engineering, Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900 Thailand. *Email: [email protected] Abstract Germinated brown rice (GBR) is a functional food because it contains gamma amino butyric acid (GABA) which has been reported to promote brain health. The GABA contents and physical properties during germination of two Thai rice varieties, KDML 105 and Chainat 1, were investigated at different times of germination (0-72 h) and temperature combination (25±1ºC). GABA content increased dramatically consistent with soaking time. At 72 h of germination in a 50 L tank, the GABA contents were 73.05 and 92.42 mg/100 g. d.b., which were about 13 times higher than in brown rice. Germination time affected darker-coloured grain and a linear relationship between the length of the primary leaf and the GABA content was found. The qualities of cooked rice in terms of water absorption increased, softer textural properties, the expansion ratio in length and volumetric expansion were not significantly different (p>0.05), and the pasting properties of flour decreased as the time of soaking increased were significantly different (p≤0.05) compared with brown rice. The results suggest that germination time can improve nutritional and physical properties in rice.
    [Show full text]
  • Changes in Physicochemical Characteristics of Germinated Brown Rice and Brown Rice During Storage at Various Temperatures
    July, 2013 Agric Eng Int: CIGR Journal Open access at http://www.cigrjournal.org Vol. 15, No.2 293 Changes in physicochemical characteristics of germinated brown rice and brown rice during storage at various temperatures S. Parnsakhorn*, J. Langkapin (Department of Agricultural Engineering, Faculty of Engineering, Rajamangala University of Technology Thanyaburi, 12110 Pathumthani, Thailand) Abstract: The aim of this study was to investigate changes in physicochemical characteristics of brown rice (BR) and germinated brown rice (GBR) during storage at 4oC (low temperature) and 37oC (high temperature) for up to eight months. The higher storage temperature led to increase in b-value, hardness values and free fatty acid, but a decrease in whiteness index for both BR and GBR. Although the moisture contents of BR and GBR stored at 37oC decreased, adequate moisture content was retained for BR stored at 4oC for eight months. In contrast, the moisture content of GBR stored at the low temperature was found to increase. The γ-aminobutyric acid (GABA) contents in all rice samples decreased following storage at 4oC and 37oC for eight months. The low temperature helped maintain the water absorption and hardness of BR and GBR samples, whereas the higher storage temperature seemed to cause both parameters of the samples to rise. Compared to that of high temperature, low temperature led to a greater increase in free fatty acid with the aging of GBR. Based on the overall acceptability scores, the panelists preferred cooked GBR to cooked BR. Both cooked rice varieties nevertheless received lower scores in all sensory attributes after eight months of storage despite the fact that the cooked GBR received better scores in every sensory attributes.
    [Show full text]
  • Germination Process of Local Rice Variety
    Available Online JOURNAL OF SCIENTIFIC RESEARCH Publications J. Sci. Res. 4 (1), 251-262 (2012) www.banglajol.info/index.php/JSR Analysis of Chemical Components Involved in Germination Process of Rice Variety Jhapra M. A. Islam1* and J. X. Becerra2 1Faculty of Agriculture, Tokyo University of Agriculture and Technology, Japan 2Laboratory of Chemical Ecology, Department of Entomology, University of Arizona, Tucson, AZ 85721, USA Received 10 May 2011, accepted in final revised form 12 August 2011 Abstract Jhapra, a local rice variety of Bangladesh, is produced in large quantity as interim crop between Boro and Amon seasons. This variety is mainly cultivated in Bogra district situated in the northern part of Bangladesh. Germination of brown rice was investigated to determine the optimum condition that would maximize γ-aminobutyric acid (GABA) content. Brown rice was soaked in various solutions such as phosphate buffer pH 7, citrate buffer pH 5 and pH 3 and distilled water at room temperature (30±20C) for 5 hours. The same method of germination was followed for 12, 24, 36 and 48 hours. Results indicated that the highest GABA content (44.53 mg 100 g-1) was found in local brown rice variety which soaked in citrate buffer pH 3 and germinated for 36 hours. The GABA content in germinated brown rice had increased 16.74 times as compared with brown rice (2.66 mg 100 g-1). The nutritional components namely, protein, fat, ash, total dietary fiber, total free sugar and bioactive components like γ-oryzanol, ferulic acid and phytate in germinated brown rice were also analyzed.
    [Show full text]
  • Rice Doughs and the Possible Formation of a Protein Network by the Use of Transglutaminase (TG) Was Studied
    MEJORA DE LA FUNCIONALIDAD DE PROTEÍNAS DE CEREALES LIBRES DE GLUTEN: APLICACIÓN EN PRODUCTOS FERMENTADOS Tesis Doctoral Cristina Marco García Dirigida por: Dra. Cristina Molina Rosell Valencia, febrero de 2008 RESUMEN La enfermedad celíaca (EC) es una intolerancia crónica a las proteínas del gluten cuyo único tratamiento es el seguimiento de una dieta libre de gluten durante toda la vida, ya que su ingesta provoca una lesión en la mucosa del intestino delgado, disminuyendo la absorción de los nutrientes (proteínas, grasas, vitamina B12, ácido fólico, hierro, calcio y otros nutrientes), produciendo carencias nutricionales. El principal inconveniente de los productos fermentados libres de gluten es la ausencia de proteínas con las propiedades viscoelásticas del gluten. Otro inconveniente es su bajo contenido proteico, ya que la mayoría de los productos que se encuentran actualmente en el mercado están compuestos en su mayor parte por almidón. Por ello, se propone el enriquecimiento proteico de los productos fermentados libres de gluten y el uso de coadyuvantes tecnológicos que permitan modificar la funcionalidad de sus proteínas así como la mejora de la calidad del producto. En este trabajo se estudió el efecto de la adición de aislados proteicos de diversas fuentes (soja, guisante, albumen de huevo y suero lácteo), sobre las propiedades reológicas y funcionales de las masas de arroz, y la posible creación simultánea de una red proteica catalizada por la enzima transglutaminasa (TG). Las proteínas de soja y guisante son las que originaron masas con adecuadas propiedades viscoelásticas para el proceso de panificación. Sin embargo, la combinación de ambas no provocó efectos sinérgicos sobre las propiedades reológicas y funcionales de las masas de harina de arroz adicionadas con estos aislados proteicos.
    [Show full text]
  • (12) Patent Application Publication (10) Pub. No.: US 2007/0212460 A1 Inoue Et Al
    US 20070212460A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2007/0212460 A1 Inoue et al. (43) Pub. Date: Sep. 13, 2007 (54) COMPOSITIONS CONTAINING SUCRALOSE Nov. 25, 1998 (JP)...................................... 1198-333948 AND APPLICATION THEREOF Nov. 30, 1998 (JP). ... 1998-34O274 Dec. 11, 1998 (JP) 1998-3534.89 (75) Inventors: Maki Inoue, Osaka (JP); Kazumi Iwai, Dec. 11, 1998 (JP) 1998-3534.90 Osaka (JP): Naoto Ojima, Osaka (JP); Dec. 11, 1998 (JP). ... 1998-3534.92 Takuya Kawai, Osaka (JP); Mitsumi Dec. 11, 1998 (JP) 1998-353495 Kawamoto, Osaka (JP); Shunsuke Dec. 11, 1998 (JP) 1998-353496 Kuribi, Osaka (JP); Miho Sakaguchi, Dec. 11, 1998 (JP). ... 1998-353498 Osaka (JP); Chie Sasaki, Osaka (JP); Dec. 11, 1998 (JP). ... 1998-3534.99 Kazuhito Shizu, Osaka (JP); Mariko Dec. 11, 1998 (JP). ... 1998-3535O1 Shinguryou, Osaka (JP); Kazutaka Dec. 11, 1998 (JP). ... 1998-353503 Hirao, Osaka (JP); Miki Fujii, Osaka Dec. 11, 1998 (JP). ... 1998-353504 (JP); Yoshito Morita, Osaka (JP); Dec. 11, 1998 (JP) 1998-353505 Nobuharu Yasunami, Osaka (JP); Dec. 11, 1998 (JP) 1998-353507 Junko Yoshifuji, Osaka (JP) Jan. 26, 1999 (JP)......................................... 1999-16984 Jan. 26, 1999 (JP)......................................... 1999-16989 Correspondence Address: Jan. 26, 1999 (JP)......................................... 1999-16996 SUGHRUE, MION, ZINN, MACPEAK & Apr. 6, 1999 (JP). ... 1999-158511 SEAS, PLLC Apr. 6, 1999 (JP). ... 1999-158523 2100 Pennsylvania Avenue, N.W. Apr. 6, 1999 (JP). ... 1999-158529 Washington, DC 20037-3202 (US) Apr. 6, 1999 (JP). ... 1999-158536 Apr. 6, 1999 (JP). ... 1999-158543 (73) Assignee: SAN-E GEN F.F.I., INC Apr. 6, 1999 (JP) 1999-158545 Apr.
    [Show full text]