Standardization of Frying Condition for Preparation of Chhena Jhilli: A Traditional Cheese-based Sweet of Odisha

STANDARDIZATION OF FRYING CONDITION FOR CHHENA JHILLI

Authors

  • Krishnananda Nayak Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha 751 003, India
  • C K Bakhara Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha 751 003, India
  • Kalpana Rayaguru Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha 751 003, India
  • Lalit M Bal Department of Dairy Engineering, Sanjay Gandhi Institute of Dairy Technology, Bihar Animal Science University, Patna 800 014, India
  • U S Pal Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha 751 003, India
  • S K Dash Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering and Technology, Odisha University of Agriculture and Technology, Bhubaneswar, Odisha 751 003, India

DOI:

https://doi.org/10.56042/jsir.v83i12.13101

Keywords:

Cheese based sweet, Hardness, Overall acceptability, Volume expansion ratio, Oil absorption capacity

Abstract

Study aimed to standardize the frying conditions and ingredient selection for preparing Chhena jhilli, a cheese-based deep-fried sweet. The research compared the quality parameters (colour, texture, sensory evaluation, and functional characteristics) of samples prepared with either semolina or refined wheat flour mixed with cottage cheese, fried under different temperature (160, 170 and 180℃) and time (3, 4, and 5 minutes) combinations. Results showed that as frying temperature and time increased, the hardness of the samples consistently increased, while moisture content decreased. An improvement in total colour change and overall acceptability was observed when the frying temperature increased from 160℃ to 170℃ but declined at 180℃. Functional properties, such as volume expansion ratio and oil absorption capacity, also increased with higher temperatures, though the increase was not significant between samples fried at 170℃ and 180℃. The analysis concluded that the optimal Chhena jhilli sample was prepared using a 5:1 cheese-to-semolina ratio, fried at 170℃ for 5 minutes, and dipped in 40°Brix sugar syrup. This sample achieved the highest sensory score (8.42) and closely resembled market samples in terms of colour, hardness, volume expansion, and moisture content. The study's insights are highly valuable for the food processing industry, providing a foundation for efficient, scalable, and high-quality Chhena jhilli production that meets both domestic and global demand.

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Published

09-12-2024

Issue

Vol. 83 No. 12 (2024): Journal of Scientific & Industrial Research

Section

Rural Development Technology