Development of Shelf Stable Ready-to-Eat VegetablePulavUsing Radiation Technology

The objective of this study was to develop a shelf stable ready-to-eat vegetable pulav, using radiation processing. The shelf stability of the product was assessed by microbial and sensory analysis during storage. A minimum dose of 7.5 kGy was found to be effective in controlling microbial growth in the product without compromising the sensorial quality up to 1 year of storage at the ambient temperature. Radiation processing up to 25 kGy dose did not alter proximate composition of the product. Marginal increase in antioxidant activity was observed in the samples irradiated at a dose of 25 kGy with concomitant increase in the free phenolic content. GCMS studies showed increase in the content of few aroma notes such as 2-octanol, eugenol and eugenyl acetate for the samples irradiated at ≥10 kGy; however, they were not perceived by the taste panelist during sensory analysis. Practical Applications Vegetable pulav is an Indian ethnic delicacy consumed all over the country. However, the product has very limited shelf life and thus needs to be prepared fresh, which is very time consuming. Present study defines process parameters for development of microbiologically safe ready-to-eat vegetable pulav, using radiation processing. The findings of this study show radiation processing; a nonthermal treatment could be successfully applied for improving the microbial quality, without affecting the sensory attributes of the product and to improve the shelf stability up to 1 year.