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

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.