Regional Agricultural research Station, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Leh (Ladakh), 194001, India.
1Present address: C/O Directorate of Resident Instructions SKUAST-K, Shalimar, Srinagar-191 121.
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.
Instant mix, Food local, Ladakh
