DOCSLIB.ORG

D I N N E R M E N U | a U T U M N 2 0 1 9 Executive Chef MIN THAPA

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
D I N N E R M E N U | a U T U M N 2 0 1 9 Executive Chef MIN THAPA D I N N E R M E N U | A U T U M N 2 0 1 9 executive chef MIN THAPA THE SMALL PLATES ORIGINAL SAMOSA CHAAT | 8 SAMOSA smashed potato cones. english peas. gujarati sev & papadi. whole wheat scone. mashed potatoes. english peas. indian pomegranate. creamed yoghurt. chutneys. spice mix. VEGETABLE 7 CHICKEN CHILLI / PANEER CHILLI | 12 tempura chicken breast / indian paneer cheese. sino-indian GOAT KEEMA 8 garlic chilli sauce. beaten rice. PAKORA FIRST CLASS MOMO:CHA | 12 Fritters. Chickpea batter. Indian spice mix. minced goat. savoy cabbage. nepalese spice. charred szechuan - tomato sauce. ONION BHAJI 7 shaved onion. chickpea batter. GOAT SEEKH KEBAB | 12 CORN 8 farm raised minced goat. red capsicum-makhani coulis. mint. cumin-coriander spice mix. spiced cashew crumble. sweet corn. chickpea batter. THE CHEF’S PLATES GOAN FISH CURRY | 28 PANEER STUFFED CAPSICUM | 19 charred faroe islands salmon. goan spice mix. grated coconut. indian paneer cheese. smashed potatoes. red & green curry leaves. mustard temper. capsicum. charred tomato & cashew sauce. LOBSTER MALABAR CURRY | 34 OYSTER MUSHROOM | 18 wild caught canadian lobster. cream coconut. tomato sauce. oyster mushroom. english peas. nepalese spice blend. indian spices. cloves. CLASSIC BUTTER CHICKEN | 25 THE GOAT STEAK | 30 poussin [young bone in chicken]. cashew tomato-onion farm raised goat steak. spice-mustard oil rub. buttered sauce. cumin-coriander.. makhani sauce. HERITAGE GOAT | 25 TANDOORI VENISON | 34 farm raised goat. five spice blend. star anise. ginger sliver. roasted denver venison. young papaya rub. buttered makhani. *menu is subject to change without prior notice *consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness D I N N E R M E N U | A U T U M N 2 0 1 9 executive chef MIN THAPA THE CLASSICS CASHEW TIKKA MASALA VINDAALU CURRY paneer 17 | chicken 19 | lamb 20 | shrimp 21 vegetables 16 | chicken 19 | lamb 20 | shrimp 21 CASHEW SHAHI KORMA CREAMY SAAG CURRY vegetables 16 | chicken 19 | lamb 20 | shrimp 21 paneer 17 | chicken 19 | lamb 20 | shrimp 21 MADRAS CURRY DUM BIRYANI paneer 17 | chicken 19 | lamb 20 | shrimp 21 vegetables 17 | chicken 19 | goat 20 | shrimp 21 THE VEGETARIAN PLATES ALU GOBHI | 15 MATAR PANEER | 18 paneer cheese cubes. english peas. creamed tomato- potatoes. cauliflower florets. onion sauce. BHINDI MASALA | 15 BAINGAN BHARTA | 15 sautéed okra. crushed & roasted eggplant. PANEER CHILLI | 18 DHINGRI MATAR | 15 paneer cheese cubes. garlic chilli sauce. sautéed baby corn. english peas. THE TANDOORI PLATES TANDOORI PANEER & KOHLRABI | 22 paneer. kohlrabi. broccoli. capsicum. red onion. potato. cream cheese. spice blend. HIMALAYAN GRILLED CHICKEN | 20 free range chicken breast. five-spice blend. mustard oil bath. TANDOORI CHICKEN TIKKA | 20 crystal valley farm chicken. yoghurt -spice blend. makhani sauce. TANDOORI CHICKEN | 27 roasted green circle chicken. mustard oil bath. yoghurt -spice blend. makhani sauce. THE SIDE ORDERS THE RICE AND FLATBREADS THE ACCOMPANIMENTS ALU TAMA BODI | 8 SAFFRON RICE | 6 BOONDI RAITA | 4 potatoes. preserved bamboo shoots. basmati rice. saffron. cardamom. yoghurt. roasted cumin. chickpea pearls. DAL MAKHANI | 8 BUTTER NAAN | 4 CUCUMBER RAITA | 3 black lentil dairy dahl. white flour. egg. milk. yoghurt. roasted cumin. mint. GARLIC NAAN | 5. CHANA MASALA | 8 cucumber & carrot shreds. white flour. egg. milk. garlic rub. chickpeas. indian spice blend. RAW ONIONS | 2 SAAG PANEER | 9 GOAT KEEMA NAAN | 6 raw onion. jalapeno. lemon. white flour. egg. milk. minced goat. creamed spinach. paneer cheese. PICKLES / RELISH | 2 GRUYÈRE CHEESE NAAN | 8 pickled vegetable / sweet mango relish white flour. egg. milk. gruyere cheese. .
Load more

Recommended publications
  • Quality Evaluation of Blended Rice Bran and Mustard
    J Krishi Vigyan 2013, 2(1) : 45-51 Quality Evaluation of Blended Rice bran and Mustard oil Monika Choudhary* and Kiran Grover Department of Food and Nutrition Punjab Agricultural University, Ludhiana –141 004 (Punjab) ABSTRACT Rice bran oil (RBO) is nutritionally superior non-conventional vegetable oil and mustard oil (MO) is traditional oil widely used in domestic cooking in rural India. So, the present study was designed to develop a healthier and stable blend of RBO and MO. Therefore, RBO was blended with MO in two ratios i.e. 80:20 and 70:30. These blends were analyzed for fatty acid composition, physiochemical properties, oxidative stability, and antioxidant activity. Consequently, RBO+MO in the ratio of 80:20 contained 16.9 percent SFA, 32.9 percent MUFA and 50.8 percent PUFA whereas the percentage of SFA, MUFA and PUFA present in RBO+MO (70:30) was 15.2, 25.6 and 59.2 respectively. RBO+MO in the ratio of 70:30 showed adequate smoke point (188°C), frying temperature (180°C) and had low acid value (0.28 mg KOH/g) and saponification value (224.0 mg KOH/g) as well as a low percentage of free fatty acids (0.14%). In terms of oxidative stability and antioxidant activity, RBO+MO (70:30) showed least percent increase (33.9 %) in peroxide formation after 28 days of incubation period and also had highest radical scavenging activity (57.5 %) whereas the highest content of total natural antioxidants (2291.3 mg/kg) was present in RBO+MO (80:20). A significant (pd”0.05) difference was found in all the quality parameters of vegetable oils and it was concluded that RBO+MO in the ratio of 70:30 was an ideal blend in terms of overall quality parameters.
    [Show full text]
  • Cooking Oil Facts
    Cooking Oil Facts As you enter a department store, you behold an array of cooking oils sporting all types of jargon on the packaging -- saturated fats, unsaturated fats, refined, filtered, ricebran oil, vanaspati, etc. Confused already? With so much variety and so many brands flooding the market today, buying the right cooking oil can prove a tough task. Different oils fill different needs - for health, taste and cooking. For good health, our bodies need a variety of healthy fats that are found naturally in different oils. When cooking, it's essential to know which oils are best for baking, sautéing and frying and which are healthiest used raw. Why have Oil (fats)? Contrary to popular belief, fat is actually a valuable part of one's diet, allowing people to absorb nutrients that require fat in order to metabolize in the body. Natural fats contain varying ratios of three types of fats: saturated, monounsaturated and polyunsaturated. • Saturated fats are hard at room temperature. They're stable, resist oxidation, and are found primarily in meat, dairy, palm and coconut oil. • Polyunsaturated fats are liquid at room temperature and the least stable. They oxidize easily and are found in seafood corn, safflower, soybean, and sunflower oils. • Monounsaturated fats are more stable than polyunsaturated fats. They're found in canola, nut and olive oils. It is recommended to limit saturated fats in the diet due to their association with cardiovascular disease. Also, you should try to rely more on monounsaturated than polyunsaturated fats. What are the varieties of Oil available in the market? Choosing which oil should be used in cooking is a big issue and concern for many people because of the fat and cholesterol contents of cooking oil.
    [Show full text]
  • The Diversity of Fatty Acid Composition in Traditional and Rare Oil Crops Cultivated in Russia
    REVIEW COMMUNICATIONS PLANT SCIENCE The diversity of fatty acid composition in traditional and rare oil crops cultivated in Russia Vera Gavrilova, Tatyana Shelenga, Elizaveta Porokhovinova, Aleksandra Dubovskaya, Nina Kon’kova, Sergey Grigoryev, Larisa Podolnaya, Aleksey Konarev, Tamara Yakusheva, Natalya Kishlyan, Andrey Pavlov, and Nina Brutch Federal Research Center N. I. Vavilov All-Russian Institute of Plant Genetic Resources, Bol’shaya Morskaya ul., 42–44, Saint Petersburg, 190000, Russian Federation Address correspondence and requests for materials to Nina Brutch, [email protected] Abstract This review is devoted to the description of chemical peculiarities of industrial oil crops cultivated (or prospective for cultivation) in Russia, which are stored in the VIR collection. Different crops have similar fatty acids biosynthesis path- ways, but each species has its own individualities in the chemical composition of the oil and its genetic control. The diversity of oil crop chemical composition Citation: Gavrilova, V., Shelenga, T., Porokhovinova, E., Dubovskaya, A., opens the possibility of its multipurpose utilization practically in all industrial Kon’kova, N., Grigoryev, S., Podolnaya, L., segments. Sunflower, rapeseed, flax, mustard, camelina and safflower are cul- Konarev, A., Yakusheva, T., Kishlyan, N., Pavlov, A., and Brutch, N. 2020. The diversity tivated in Russia as oil crops. Castor beans, perilla, lallemantia and noog are of fatty acid composition in traditional not cultivated on an industrial scale, but have original oil properties and are and rare oil crops cultivated in Russia. Bio. Comm. 65(1): 68–81. https://doi. prospective for future cultivation. Hemp and poppy seeds contain oil valuable org/10.21638/spbu03.2020.106 for food, but they are not widespread.
    [Show full text]
  • January Menu V= Vegan Gf = Gluten Free Meals Can Be Specialized to Meet Dietary Needs Upon Request
    2021 January Menu V= vegan gf = gluten free Meals can be specialized to meet dietary needs upon request. All Meals Are Served with Fruit and Milk in compliance with the School Breakfast Program and National School Lunch Program Monday Tuesday Wednesday Thursday Friday 4 5 6 7 8 B: Muffin + yogurt B: Whole-Grain Cereal B: Bagel + Cream Cheese L: Sunbutter + Jelly Sandwich (V) L: Black Beans + Rice (V) L: Chicken Drumsticks Carrots and Hummus Sweet Potatoes Greens beans Whole-Wheat Roll 11 12 13 14 15 B: Oatmeal bake + yogurt B: Waffles and Sausage B: Cheddar Biscuit & Jam B: Whole-Grain Cereal B: Banana Bread L: Spaghetti + Meatballs L: Mac + Cheese L: Cheese Ravioli L: Veggie Fried Rice (V) L: Chicken Tikka Masala Kale Salad Maple Carrots Roasted Potatoes Sautéed Corn Cauliflower 18 19 20 21 22 Martin Luther King JR Day Inauguration Day B: Bagel + Cream Cheese B: Whole-Grain Cereal B: Muffin + yogurt L: Chicken Fajitas L: Vegetarian Lasagna L: Pasta Salad + Cheese Refried Beans, Salsa + Cheese Salad, Whole Wheat Roll Green Beans 24 25 26 27 28 B: Whole-Grain Cereal B: Cranberry Scone + Yogurt B: B: Waffles and Sausage B: Sweet potato bread pudding B: Granola + Yogurt L: Turkey Tacos L: Chicken Caesar Salad L: Cheese Ravioli (V) L: Sunbutter + Jelly Sandwich (V) L: Black Beans + Rice (V) Pico de Gallo + Plantains Carrots + Hummus Roasted Potatoes Carrots + Hummus Sweet Potatoes Menu de Enero 2021 V= vegano gf = sin gluten Las comidas se pueden especializar para satisfacer las necesidades dietéticas a pedido. Todas las comidas se sirven con frutas y leche de conformidad con el Programa de desayuno escolar y el Programa nacional.
    [Show full text]
  • LUNCH DELIVERY ORDER FORM Name Telephone No
    LUNCH DELIVERY ORDER FORM Name Telephone No. Please hand the top form to the delivery person and keep the pink sheet for yourself/telephone 01787 313691/email [email protected] Please tick choices All main meals served with seasonal vegetables MONDAY 23rd TUESDAY 24th WEDNESDAY 25th THURSDAY 26th FRIDAY 27th SATURDAY 28th SUNDAY 29th August August August August August August August Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Daily Special: Macaroni cheese, Roast beef Pork hot pot Creamy chicken Breaded Cod Hunters Chicken Roast pork bacon & leeks Vegetables/Salad Vegetables/Salad pie Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Vegetables/Salad Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Daily Dessert: Fruit crumble Ginger pudding Profiteroles Vanilla Lemon delight Rhubarb & Eve’s Pudding Cheesecake orange Crumble tart Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Fruit Salad Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Vegetarian: Macaroni cheese Stuffed pepper Vegetable hot pot Vegetable Pie Vegetable pasta Tomato, basil & Nut roast bake Mozzarella Tart Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Jacket Potato Cheese/Tuna/Baked Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Cheese/Tuna/Meat Beans/Meat or Veg or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked or Veg Chilli/Baked
    [Show full text]
  • We're A' Jock Tamson's Bairns
    Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash
    [Show full text]
  • Baking Sciences: Fat Functions Scones
    Baking Sciences: Fat Functions Scones Lab Goal: The Scone labs will introduce students to baking ingredients and methods common to “quick breads” and a commercial product sold from this category. Scones are a profitable baked good often sold wherever there are coffee or tea kiosks or shops. Students may also create, prepare, price and market a value-added (designer) scone. Food History: The Scottish are especially known for scones. Scottish scones are often less sweet than American scones, made with butter or lard, and may contain rolled oats. Scottish scones may also be baked on a “girdle” (griddle), instead of in an oven. Scones are considered ”quick” breads since they are leavened with baking powder or baking soda and cream of tartar. They may be plain, but often have a wide variety of sweet or savory ingredients. Scones should be golden on the outside and tender and flaky inside, like a slightly sweetened biscuit. Quick Breads Technology Assignment: are classified by types of batter. Butter Web Quest: Pour batter: See how butter is made, quality factors and how to prepare it Pancakes, waffles, yourself at http://webexhibits.org/butter/ cornbread Great Baking Techniques at www.landolakes.com More links at The Butter Institute. www.butterinstitute.org Drop batter: More Scone How-tos: www.bettycrocker.com Muffins, drop biscuits, Click Baking Basics; Tips & Techniques loaf-style quick breads Soft dough: Teacher Review: Scones, rolled & cut Terms and Techniques for “cutting” butter into flour biscuits (view on Bakers Dozen Lessons www.homebaking.org
    [Show full text]
  • Be-Ro Recipes, Unless Otherwise Stated
    www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
    [Show full text]
  • Scones Information Sheet
    SCONES INFORMATION SHEET DEFINITION HISTORY Small, round, bread-like baked product usually split in half and served Scones are believed to have originated in Scotland. Originally they were with butter, jam and cream as part of traditional morning or afternoon made from oats, shaped into a large round called a ‘bannock’, scored tea. A wide variety of sweet and savoury scones are made, including the into four to six triangles known as scones, and cooked on a griddle either popular flavours of cheese and sultana. Scones are known as biscuits in over an open fire or on top of the stove. the USA. The origin of the name ‘scone’ is unclear, with sources suggesting it may link to the Stone (Scone) of Destiny where Kings of Scotland were crowned. Others believe the name is derived from the Dutch word “schoonbrood” (“schoon” meaning clean and “brood” meaning bread), or from the German word “schonbrot” meaning ‘fine or beautiful bread’. With the invention of baking powder scones became the well leavened oven-baked product that they are today, quite different to the older griddle-cooked scones. Today, griddle scones are still listed as a variety of scone, only they are fried rather than baked. INGREDIENTS A quick bread, scones are made of wheat flour (white or wholemeal), sugar, baking powder, butter and milk. All the ingredients need to be measured carefully to avoid producing scones with a coarse or crumbly texture that don’t rise. Ingredient Function & specifications (*Based on flour content.) Flour A quality flour should be used. A combination of bread and cake flours are used by professional bakers while home bakers can choose biscuit or cake flour.
    [Show full text]
  • Baker Tom's Bread Ingredients List MAR 2021
    Baker Tom Ingredients Guidelines March 2021 Product Ingredients Any allergens traces Sweet treats Hot Cross Buns / Hot Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Raisins, Water, Milk, Mixed Gluten, Milk, Egg Veg Cross Loaf Peel (Orange Peel, Lemon Peel, Glucose-Fructose Syrup, Salt, Citric Acid, Preservative (Sulphur Dioxide)), Sugar, Butter (Milk), Egg, Yeast, Mixed Spices, Salt, Rapeseed Oil, Baking Powder, Orange Juice. Croissant White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Water, Gluten, Milk Veg Sugar, Yeast, Whole Milk Powder, Wheat Gluten, Salt, Emulsifier (Rape Lecithin), Flour Treatment Agents (Ascorbic Acid, Alpha-Amylases, Hemicellulases). Pain Au Chocolat White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Water, Gluten, Milk, Soya Veg Chocolate 10% (sugar, cocoa mass, cocoa butter, emulsifier(Soya Lecithin), natural vanilla flavour), Sugar, Yeast, Whole Milk Powder, Wheat Gluten, Salt, Emulsifier (Rape Lecithin), Flour Treatment Agents (Ascorbic Acid, Alpha-Amylases, Hemicellulases). Pain Aux Raisin Water, White Wheat Flour (with added Calcium Carbonate, Iron, Niacin & Thiamin), Butter (Milk), Gluten, Milk, Egg Veg Raisins (9%), Eggs, Sugar, Modified Starch, Yeast, Skimmed Milk Powder, Powdered Whey (Milk), Salt, Wheat Gluten, Emulsifier (Rape Lecithin), Vanilla, Stabilizers (Calcium Acetate, Tetrasodium Diphosphate), Fruit & Plant Extract (Carrot, Paprika, Tumeric), Flour Treatment Agent (Ascorbic Acid), Enzymes(Hemicellulases,
    [Show full text]
  • Production of Lipase-Catalyzed Structured Lipids from Mustard Oil with Capric Acid
    Food Sci. Biotechnol. Vol. 18, No. 2, pp. 574 ~ 577 (2009) RESEARCH NOTE ⓒ The Korean Society of Food Science and Technology Production of Lipase-catalyzed Structured Lipids from Mustard Oil with Capric acid Jiang-Ning Hu, Md. Abdul Alim, Jeung-Hee Lee, Prakash Adhikari, and Ki-Teak Lee* Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Korea Abstract To reduce the content of undesirable erucic acid in mustard oil (MO), it was enzymatically modified with capric acid using immobilized lipase TL IM to produce structured lipid (SL). After reaction, the content of erucic acid was reduced up to 21.7% under the performed reactions in this study. Meanwhile, unsaturated fatty acids existing at sn-2 position (oleic acid, linoleic acid, and linolenic acid) in MO were not much changed. Keywords: mustard oil, capric acid, erucic acid, structured lipid Introduction Marketing Co., Ltd. (Dhaka, Bangladesh). The immobilized lipase TL IM was obtained from Novozymes A/S (Bagsvaerd, Lipids (oils and fats) are known to play nutritional and Denmark). According to the manufacturer specification, functional roles in food products. Usually, consumers the specific activity of lipozyme TL IM is 175 IUN/g prefer cooking oils which are available in their region. catalytic activities, having 0.54 g/mL bulk density and 0.3- Therefore, people of eastern and northern parts of India, 1.0 mm particle diameter. Hexane, 2-propanol, heptadecanoic Nepal, and Bangladesh commonly use mustard oil (MO) acid, capric acid, and acetic acid were obtained from Sigma- for cooking. MO has a strong pungent odor and hot taste.
    [Show full text]
  • Physico-Chemical Properties and GCMS Analyses of Indigenous Rice Bran and Mustard Seed Oils and Their Blends
    Research Article ISSN: 2574 -1241 DOI: 10.26717/BJSTR.2021.34.005620 Physico-Chemical Properties and GCMS Analyses of Indigenous Rice Bran and Mustard Seed Oils and their Blends Mst. Sarmina Yeasmin1*, G.M. Masud Rana1, Tahmina Akhtar Chowdhury1, Lailatul Ferdousi2, Md. Mahmudur Rahman1 and Md. Moktadir Rahman1 1Oils, Fats and Waxes Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratory, Bangladesh 2Applied Zoology Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratory, Bangladesh *Corresponding author: Industrial Research (BCSIR), Rajshahi Laboratory, Bangladesh Mst. Sarmina Yeasmin, Oils, Fats and Waxes Research Division, Bangladesh Council of Scientific and ARTICLE INFO ABSTRACT Received: acid ratio. Indigenous Rice Bran Oil (RBO) and Mustard Seed Oil (MO) were mixed in the Published: February March 30, 18, 2021 2021 Blended edible oils were formulated to enrich fatty acid profile with balance fatty andratio peroxide of 60:40, value 70:30 of andthe 90:10single (RBO:MO).vegetable oils Moisture and their content, blends density, were determined. specific gravity, Fat- Citation: Mst Sarmina Yeasmin, G M tyrefractive acid composition index, viscosity, such freeas Saturated fatty acid, Fatty acid Acidvalue, (SFA), iodine Mono-Unsaturated value, unsaponifiable Fatty matter Acid Masud Rana, Lailatul Ferdousi, Tahmina (MUFA), Poly-Unsaturated Fatty Acid (PUFA) of all oils were analyzed by GCMS. GCMS Akhtar Chowdhury, Md Mahmudur Rahman, Md Moktadir Rahman. Physico- Chemical Properties and GCMS Analyses analysis of rice bran oil identified 6 fatty acids with ratio SFA:MUFA:PUFA=1.43:1.46:1.0- of Indigenous Rice Bran and Mustard Seed and mustard seed oil identified 8 fatty acids with ratio SFA:MUFA:PUFA=1.72:1:2.06.
    [Show full text]