Journal of Food Processing and Preservation

Original Article

Development of Shelf Stable Ready-to-Eat Vegetable Pulav Using Radiation Technology

Corresponding Author

Sushama Marathe

[email protected]

Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085 India

Corresponding author. TEL: +91 022 25593962; FAX: +91 022 25505151; EMAIL: [email protected]Search for more papers by this author

Rajalakshmi Deshpande,

Rajalakshmi Deshpande

Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085 India

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Jyoti Tripathy,

Jyoti Tripathy

Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085 India

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Sahayog N. Jamdar,

Sahayog N. Jamdar

Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085 India

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Sushama Marathe,

Corresponding Author

Sushama Marathe

[email protected]

Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085 India

Corresponding author. TEL: +91 022 25593962; FAX: +91 022 25505151; EMAIL: [email protected]Search for more papers by this author

Rajalakshmi Deshpande,

Rajalakshmi Deshpande

Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085 India

Search for more papers by this author

Jyoti Tripathy,

Jyoti Tripathy

Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085 India

Search for more papers by this author

Sahayog N. Jamdar,

Sahayog N. Jamdar

Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400085 India

Search for more papers by this author

First published: 21 September 2016

https://doi.org/10.1111/jfpp.13104

Citations: 7

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Abstract

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.

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Development of Shelf Stable Ready-to-Eat Vegetable Pulav Using Radiation Technology

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