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 °C for min was considered to be the most appropriate for retorting the rice pulav with overall acceptability of and desirability . The developed product was subjected to various chemical, microbial and sensory analyses during storage for 180 days at ambient temperature (17 -37°C). | Process optimization and shelf-life evaluation of retort processed shelf stable ready to eat rice pulav
