Studies on development and storage stability of instant vegetable pulav mix

Citation
Ad. Samwal et al., Studies on development and storage stability of instant vegetable pulav mix, J FD SCI M, 38(3), 2001, pp. 231-234
Citations number
14
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
3
Year of publication
2001
Pages
231 - 234
Database
ISI
SICI code
0022-1155(200105/06)38:3<231:SODASS>2.0.ZU;2-F
Abstract
Instant vegetable pulav mix prepared from freeze-thaw dehydrated rice, frie d peas, fried potatoes, spices and vanaspati and packed in polypropylene (P P) 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 degrees C respectively. During storage, peroxide value, thiobarbituric acid value a nd free fatty acids increased, while total carotenoids and chlorophyll cont ents decreased. Off-flavours resulting from lipid degradation and losses in carotenoids and chrorophyll contents were the major causes of decreased se nsory acceptance. Instant vegetable pulav mix was most stable at 0.33 a(w).