~ 228 ~ The Pharma Innovation Journal 2021; 10(1): 228-231 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 TPI 2021; 10(1): 228-231 © 2021 TPI www.thepharmajournal.com Received: 17-10-2020 Accepted: 15-12-2020 Charul Chaudhary Assistant Professor, Food Processing and Preservation, Dayalbagh Educational Institute, Agra, Uttar Pradesh, India Aneeta Khatak Assistant Professor, Department Food Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana, India Raj Bala Grewal Former Director, Food Science and Technology Department, CCS Haryana Agricultural University, Hisar, Haryana, India Rakesh Gehlot Professor and Head, Centre of Food Science and Technology, CCS HAU, Hisar, Haryana, India Corresponding Author: Aneeta Khatak Assistant Professor, Department Food Technology, Guru Jambheshwar University of Science and Technology Hisar, Haryana, India Development of value added Ready-to-Cook (RTC) convenient mix by using barley, oat and flaxseeds Charul Chaudhary, Aneeta Khatak, Raj Bala Grewal and Rakesh Gehlot DOI: https://doi.org/10.22271/tpi.2021.v10.i1c.5849 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. Keywords: Convenient mix, sensory attributes, value added, RTC, flaxseeds, oat and barley Introduction In this era of industrialization and technological development, life style of the people has changed a lot. As life continues to get busier in the contemporary “cash-rich, time-poor” society, the demand for different types of convenience food increased considerably (Moraru & Kokini, 2003) [12] . Convenience foods have played a vital role in life of human being since antiquity as they reduce varying steps involved in preparation to cooking (Midha & Mogra, 2007) [11] . Low cost and nutritious ready-to-cook food product may be developed using underutilized crops which may be blended or supplemented with each other to provide complete nutrition. Barley, oat and flaxseed gained a lot of attention worldwide due to their high levels of quality protein, fiber and functional properties. Barley (Hordeum vulgare) is the fourth most important cereal in terms of world production after wheat, rice and corn. It is an important coarse cereal in India. Barley contains 60-64% starch, 8-15% proteins, 2-3% lipids, 3% minerals and 3.6-6.1% β-glucan (Mac Gregor, 1993). In addition, barley is an exceptional source of other bioactive constituents, including vitamin E, B-complex vitamins, enzymes, minerals and phenolic compounds. Moreover, it does not contain any known anti-nutritional factors. In-spite of these interesting characteristics barley remain underutilized crop in human foods, except for the malting, brewing and distilling industries (Jadhav et al., 1998) [9] . Oats (Avena sativa L.) is a typical northern cereal. For approximately 2,000 years, oat and barley were staples of the diet in Nordic countries. Only at the beginning of the 19th century were oats partially replaced by other cereals. Today, interest in oats is increasing, and it retains a strong image as a nutritious, health-promoting ingredient in food applications due to its high bioactive and functional components (Duss & Nyberg, 2004) [5] . It is a good source of carbohydrates, protein (11-15%) with good amino acid balance, lipids (5-9%) especially essential unsaturated fatty acid, minerals, vitamins and phytochemicals (Head et al., 2010) [7] . In addition it also contains functional ingredient β-glucan (2.3-8.5%), large amount of antioxidants and various phenolic compounds (Peterson et al., 2002) [14] .