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Vol. 10, Issue 1 (2021)

Development of value added Ready-to-Cook (RTC) convenient mix by using barley, oat and flaxseeds

Author(s):
Charul Chaudhary, Aneeta Khatak, Raj Bala Grewal and Rakesh Gehlot
Abstract:
The present study was carried out with the objective to process barley, oat and flaxseeds and to utilize them to develop value added Ready-to-Cook (RTC) convenient mix. The process for preparation of RTC convenient mix was standardized and prepared product was assessed for various sensory attributes. It was observed that 20% barley flour and 50% oat flour can be incorporated in wheat flour for the preparation of acceptable RTC convenient mix. Various levels of roasted flaxseed powder (5, 10, 15, 20 and 25%) were incorporated in acceptable mixed cereal formulation. The value added barley and oat based convenient mixes containing 5-25% flaxseeds were adjudged ‘liked moderately’ to ‘liked very much’ by the judges. Barley and oat-based value added RTC convenient mix containing flaxseed (Type I and II) contained significantly higher protein, fat, fibre and TDF content. Hence, 25% flaxseed can be incorporated in barley and oat based convenient mixes for the preparation of value added Ready-to-Cook (RTC) convenient mix.
Pages: 228-231  |  838 Views  238 Downloads


The Pharma Innovation Journal
How to cite this article:
Charul Chaudhary, Aneeta Khatak, Raj Bala Grewal, Rakesh Gehlot. Development of value added Ready-to-Cook (RTC) convenient mix by using barley, oat and flaxseeds. Pharma Innovation 2021;10(1):228-231. DOI: 10.22271/tpi.2021.v10.i1c.5849

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