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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 489-505
DOI: https://doi.org/10.20546/ijcmas.2018.703.059


Process Optimization and Shelf-Life Evaluation of Retort Processed Shelf Stable Ready to Eat Rice Pulav
R.S. Thakur1* and D.C. Rai2
1Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, Madhya Pradesh, India
2Department of AH and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India
*Corresponding author
Abstract:

A ready to eat thermally processed rice pulav were developed using retort processing. The rice pulav processing parameters like temperature and time 115 to 125°C for 15 to 25 min respectively on the basis of descriptive sensory evaluation. The processing temperature and time of 117.67°C for 22.4 min was considered to be the most appropriate for retorting the rice pulav with overall acceptability of 7.46 and desirability 0.79. The developed product was subjected to various chemical, microbial and sensory analyses during storage for 180 days at ambient temperature (17 -37°C). Free fatty acid (FFA), thiobarbituric acid (TBA) value and Peroxide value (PV) increased significantly (p<0.01) after 180 days of storage. And the product has good sensory and microbiological profile up to 180 day of storage.


Keywords: Rice Pulav, Free fatty acid, Thiobarbituric acid value, Peroxide value, Sensory quality, Response surface methodology
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How to cite this article:

Thakur, R.S. and Rai, D.C. 2018. Process Optimization and Shelf-Life Evaluation of Retort Processed Shelf Stable Ready to Eat Rice Pulav.Int.J.Curr.Microbiol.App.Sci. 7(3): 489-505. doi: https://doi.org/10.20546/ijcmas.2018.703.059