Studies on development and storage stability of instant vegetable pulavmix

摘要

Instant vegetable pulav mix prepared from freeze-thaw dehydrated rice, fried peas, fried potatoes, spices and vanaspati and packed in polypropylene (PP) pouches remained stable for 12, 9 and 6 months, while in paper-aluminium foil-polyethylene (PFP) laminate packs it remained stable for 12, 12 and 9 months at 0 degreesC, room temperature (15-34 degreesC, RT) and 37 degreesC respectively. During storage, peroxide value, thiobarbituric acid value and free fatty acids increased, while total carotenoids and chlorophyll contents decreased. Off-flavours resulting from lipid degradation and losses in carotenoids and chrorophyll contents were the major causes of decreased sensory acceptance. Instant vegetable pulav mix was most stable at 0.33 a(w).