DEVELOPMENT OF INSTANT MIX BASED ON LOCAL FOODS OF LADAKH

Asian Journal of Dairy and Food Research

Chief EditorHarjinder Singh
Print ISSN 0971-4456
Online ISSN 0976-0563
NAAS Rating 5.44
SJR 0.151

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ABSTRACT

A study was carried to prepare an instant mix using flours of roasted barley, roasted local
peas, dried churphey and dried spinach. The developed instant mixes were stored in polyethylene
pouches at ambient temperature. The sensory scores viz colour, flavour, taste, body and overall
acceptability of the product after reconstitution was found highest (7.60) of T2 treatment followed
by T3 (7.35) and minimum of (5.15) in treatment T1. The instant mix developed with flours of
roasted barley, roasted local peas, dried churphey and dried spinach in the ratio of (40:20:10:30)
in treatment T2 was found superior in terms of colour, flavour, taste, body and overall acceptability
than rest of the treatments.

KEYWORDS

REFERENCES

Amerine M.A. et al. (1965). Principles of Sensory Evaluations of Food. Academic Press, London.
Premavalli K.S. et al. (1987). Indian Food Packer, 13. 41:23.
Premavalli K.S. et al. (2005). Indian Food Packer. 68:76.
Panse, V.G, Sukhatme, P.V. (1978) Statistical Methods for Agricultural Workers. ICAR, New Delhi.

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Asian Journal of Dairy and Food Research

DEVELOPMENT OF INSTANT MIX BASED ON LOCAL FOODS OF LADAKH

ABSTRACT

KEYWORDS

REFERENCES

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