Process optimization and shelf-life evaluation of retort processed shelf stable ready to eat rice pulav

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).