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

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.