DEVELOPMENT OF INSTANT MIX BASED ON LOCAL FOODS OF LADAKH

Article Id: ARCC2232 | Page : 130-131
Citation :- DEVELOPMENT OF INSTANT MIX BASED ON LOCAL FOODS OF LADAKH.Asian Journal Of Dairy and Food Research.2009.(28):130-131
Poonam Sharma*, S.B. Ahmed and T. Tundup
Address : Regional Agricultural research Station, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Leh (Ladakh)194001, India

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

Instant mix Food local Ladakh.

References

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

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