Ready to Reconstitute and Instant Mix of Indian Traditional Food Products

Author: Ulpa Patel, Navneet Kumar and Chirag S. Matholiya

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Abstract

One of the basic needs of human beings is food. It is necessary for both healthy growth and the regular operation of the body's organs. Due to their convenience, affordability, appealing look, flavour, and texture, instant mixes and ready-to-reconstitute (RTR) foods are becoming more and more popular. Indians frequently believe that packaged, RTR, and instant-mix foods include a lot of salt, sugar, and fat. They avoid consuming such things due to these beliefs. So, the present study aimed to illustrate the variation of factors affecting traditional instant mixes and RTR food preferences and to provide a broad review of the variables influencing instant mixes and RTR food selection as well as the actual decision-making process involved in food preference and selection. Fermented and non-fermented dessert instant mixes and ready-to-reconstitute food products based on different fortification of cereals, pulses, and vegetables are discussed in this literature.

Keywords

Traditional food, Ready-to-Reconstitute, Instant Mix, Physical-chemical Properties

Conclusion

With so many fast food options accessible in the market, modern people have adjusted their lifestyles and behaviors toward instant mixes and RTR food products. They react to foods that are both fresh and simple to prepare. This study concluded that cereals, pulses and vegetables are major category of food which used for making instant mixes and RTR foods. To produce wholesome and high-quality ready meals, different innovations and technologies are used. These types of food are healthy, convenient and also considered as therapeutic food for health conscious peoples.

References

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How to cite this article

Ulpa Patel, Navneet Kumar and Chirag S. Matholiya (2022). Ready to Reconstitute and Instant Mix of Indian Traditional Food Products. Biological Forum – An International Journal, 14(4): 11-18.