Vol. 10, Issue 1 (2021)

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.