functional foods due to high concentrations of bioactive compounds
such as b-glucans and polyphenols (Jadhav et al.,
1998). Barley is also reported to contain B-complex vitamins,
tocotrienols, and tocopherols (Madhujith et al., 2006;
Sharma and Gujral, 2011) which are known to inhibit non
enzymatic lipid peroxidation and are widely recognized for
antioxidant and antiradical properties. The abundant contents
of phenolic compounds in barley reveal that barley may serve
as an excellent dietary source of natural antioxidants for disease
prevention and health promotion.
Loss of nutritional components, generation of health deteriorating
compounds, non-ecofriendly and economic considerations
are major setbacks for the processing industry. Due to
these considerations minimally processed foods are gaining
importance in day to day life. It is well documented that the
minimally processed foods have more health benefits
(Shahidi, 2009; Sharma and Gujral, 2011). Roasted foods are
one of the minimally processed foods that have been used all
over the world from the ancient times. In India, barley is
widely consumed in the roasted form called sattu. Microwave
cooking is becoming a common heating method because it is
time saving and the short-comings of sand roasting e.g., lack
of temperature control and contamination with sand can be
eliminated by switching over to microwave cooking.