Studies on development and storage stability of instant vegetable pulav mix

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).