Optimization of production process and preservation of jalebi by using heat

International Journal of Advanced Research in Engineering and Technology (IJARET), ISSN
0976 – 6480(Print), ISSN 0976 – 6499(Online) Volume 4, Issue 4, May – June (2013), © IAEME
230
OPTIMIZATION OF PRODUCTION PROCESS AND PRESERVATION
OF JALEBI BY USING HEAT-ACID COAGULUM OF MILK
Geetha P*, Arivazhagan R and Palaniswamy P T
*Department of Food Process Engineering and School of Management
SRM University, Kattankulathur, Kanchipuram District, India
ABSTRACT
Chhana jalebi is a traditional food product containing chhana, maida and sugar.
Though it is very popular in the Indian subcontinent, there is no optimized process for
product preparation. Moreover, since it has low shelf life there is no opportunity for
commercialization though it has good nutritive value. Hence this study was undertaken with
the objective of optimization of chhana jalebi production process and increasing the shelf life
through suitable preservative. A process optimization includes 3% fat level in chhana, 1:1
ratio of maida - chhana combination, 45% of water level in batter, 160-170°C frying
temperature for 2 min, 68°Brix sugar syrup concentration for 1 min soaking time were found
to be the most appropriate levels for chhana jalebi production. The composition percentage
of chhana jalebi was 20.23±5.25, 12.53±0.17, 5.71±0.202, 67.11±0.19 for moisture, fat,
protein and carbohydrate respectively. Similarly various physico chemical and statistical
analyses carried out and results were presented in this study. Sensory score of overall
acceptability of the product was accomplished as 8.41±0.23 out of 9 through food
connoisseur panel members. Shelf life of the product was achieved around 30 days in room
temperature and more than 60 days in refrigerated condition by using potassium sorbate as
preservative. Hence it is believed that process optimization and increased shelf life will pave
path to commercialization of Indian traditional products if suitable packaging and automated
machineries developed. This would have been considered as scope for the future studies in
this field.
Keywords: Chhana, Jalebi, Maida, Milk, Process Optimization and Traditional Food
INTERNATIONAL JOURNAL OF ADVANCED RESEARCH IN
ENGINEERING AND TECHNOLOGY (IJARET)
ISSN 0976 - 6480 (Print)
ISSN 0976 - 6499 (Online)
Volume 4, Issue 4, May – June 2013, pp. 230-241
© IAEME: www.iaeme.com/ijaret.asp
Journal Impact Factor (2013): 5.8376 (Calculated by GISI)
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IJARET
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231
1. INTRODUCTION
India is the largest producer of milk, with a yield of 128 million tones as on 2012.
Milk and milk products, being the second-largest agricultural by-products segment in India,
plays a vital role in the agricultural economy. It is estimated that about 50% of total milk
produced in India is converted in to traditional milk products. (Rao and Raju, 2003) The
major portion of milk is converted into traditional dairy products like paneer and paneer-
based products, chhana and chhana -based products, khoa and khoa-based sweets and
desserts, which are deep rooted in ancient traditions and have a strong cultural heritage.
Chhana is the product obtained from cow or buffalo milk or a combination thereof by
precipitation with sour milk, lactic acid or citric acid – this soft, semisolid product forms the
base material for a variety of sweets. Though work on chhana based sweets like
rasogolla , sandesh, Chhana podo, Chhana jhili have been carried out by several
researchers, no scientific & industrial works have been carried out on chhana jalebi. Hence
it is felt that the details of chhana jalebi preparation process need to be investigated in order
to process optimization, quality control and increased shelf life of finished product, scale-up
studies, design of machines for large-scale production and offer the same delicacy as a
traditional conventional food product.
1.1. Need for the Study
Though the market of variety of traditional dairy sweets is widespread in India, they
have not been commercialized due to predominance of unorganized sector and constraints on
their shelf life. Unorganized sector is producing traditional dairy products without any
standard methods and hygiene conditions. Hence there is urgent need to standardize the
production process of traditional dairy products to commercialize in order to maximum
utilization of milk which is available plenty in our country. Chhana jalebi is one among
traditional dairy product, this study is undertaken to fulfill the mentioned need with following
objective.
1.2. Objective of the Study
Objective of this study is to optimize the chhana jalebi production process and
increasing its shelf life by identifying suitable preservative with optimized concentration.
2. MATERIALS AND METHODS
Milk was obtained from the Tamil Nadu University of Veterinary and Animal Science
(TANUVAS) Milk parlour, Kattuppakkam, Chennai and was standardized to 3.0 % fat and
8.5% solids-not-fat (SNF). All other materials like Maida, sugar, sunflower refined oil,
golden corn flour and cardamom seeds were procured from local super market.
2.1. Preparation method of jalebi
The jalebi preparation process comprises the formation of a thick batter from wheat
flour and corn flour followed by hydration time. After thorough mixing with chhana to form
a batter and pouring of the batter in a skilled manner into the hot oil maintained a
temperature between 165-175°C.The practice of pouring the batter into hot oil varies widely
of which flow through an opening of diameter between 4 to 5 mm in a cloth is common. In
some occasions, the flowable batter is allowed to pour through a port/spout by the influence

232
of gravity and often with gentle pressure. Skilled artisans are required to pour the jalebi batter
in a particular fashion to achieve the conventional attractive shape of jalebi. On frying for a
span of 2-3 min, moisture escapes gradually and the soft strands show case hardening to offer
a product having semi rigid cylindrical cross section. The fried jalebies are immediately
dipped into warm sugar syrup of 60-70°Brix concentration having temperature between 50 to
75°C for 1-2 min. Later, soaked jalebies removed from syrup and become ready for
consumption on cooling to offer the typical crisp jalebi texture in addition to an inherent
juicy mouth feel (Bajaj et al. 2002).
2.2. Optimization Methods of parameters
In order to produce uniform quality product various processing parameters were tried:
(i) Fat content in Milk (ii) Combination of chhana maida ratio (iii) Level of water addition
(iv) Hydration time (v) Frying time and temperature (vi) Sugar Syrup concentration, (vii)
Sugar syrup temperature and (viii) Time of soaking.
In order to select the best form of major ingredients like chhana, maida, cornflour and
water, the following were tried (i) chhana with 1.5%, 3.0%, 4.5% and 6% of fat level (ii)
chhana and maida ratio 15, 30, 45, 60 gms and 20, 30, 40, 50, 60, 70 gms respectively (iii)
water with 35%, 40%, 45%, 50% and 55% (iv) hydration time 1, 2, 3, 4, 6, 12 and 24 hrs (v)
Frying time and temperature 120⁰C, 140⁰C, 160⁰C, 170⁰C, 180⁰C and 200⁰C for 4 mins, 3
mins, 2 mins, 1 min, 50 sec and 40 sec respectively (vi) Sugar Syrup concentration 50⁰Bx,
60⁰Bx, 65⁰Bx, 70⁰Bx and 80⁰Bx (vii) soaking time 1, 2, 3 and 4 mins
2.3. Analysis Methods
The chhana jalebi units were taken into a mortar and pestle and a homogeneous
mixture was made by crushing and mashing. From this mixture required mass of sample was
weighed accurately for different physic-chemical analyses.
Fat content was determined by Mojonnier method (BIS 1981), total protein by micro
Kjeldahl method (AOAC 2005), acidity by titration method (BIS 1981), moisture by
gravimetric method (BIS 1981), ash content by (AOAC 1995) procedure,. Water activity
(aw) was determined by Aqualab water activity meter, USA, pH by ORLAB digital pH
meter, Microbiological analysis was carried out as per BIS (1981) procedures. The
carbohydrate content of chhana jalebi was derived by difference. The colour value (‘L’, ‘a’,
‘b’) was measured using hunter lab color flex meter (Hunter Associates Laboratory Inc.,
Reston, Virgina (USA). Texture profile analysis was performed by using Texture profile
analyzer (Stable Micro Systems Model TA-XT Plus,UK). Sensory evaluation was done at 25
°C and 60% relative humidity. Hedonic rating (9-point scale; 1 = dislike extremely, 9 = like
extremely) (Amerine et al. 1965). Statistical analysis was subjected to one way and two way
analyses of variants were used by SPSS software wherever it required. F-test of significant,
Critical Difference (CD) was determined at 5 % significant level in order to determine
treatment effects (Snedecor and Cochran, 1994).
3. RESULTS AND DISCUSSION
3.1. Effect of fat percentage in milk on the sensory quality of chhana jalebi
Fat plays an important role in chhana quality. Increase the fat content in milk
softening the product. Hence the preparation like jalebi, soft chhana was preferable. The

233
average values of sensory scores by hedonic scale were presented in table 1 along with
standard deviation.
Table 1 Sensory attributes of chhana jalebi on different level of fat percentage
Level of fat percentage
Parameters 1.5% 3.0% 4.5% 6.0%
CD
(P≤0.05)
Colour&Appearance 7.31±0.51a
7.33a
±0.59a
7.38 ±0.744a
7.36 ±0.74a
NS
Flavour 7.08±0.44a
7.70±0.46b
7.89±0.45b
8.19±0.50c
0.23
Body&Texture 6.6±0.77a
8.12±0.74ab
7.52±0.98a
6.71±0.72a
0.98
Overall acceptability 7.11±0.63a
7.70±0.62d
7.47±0.66c
7.28±0.67b
0.16
Note: Values with different superscripts in a row are differ significantly at P≤0.05
Colour of jalebi varies from light yellow to brown. It clearly depicts that with
increased milk fat levels, score for colour and appearance increased, it may be due to the fact
that fat provides glossiness to chhana jalebi, whereas level of fat had no effect on colour and
appearance score. The colour of jalebi mainly because of the browning products formed
during frying and those products are mainly derivatives of proteins and interaction with
carbohydrates. The fat content exhibited effect on flavor quality. The fact that with increased
levels of milk fat, sensory flavour scores also increased. This could be also attributed that the
typical fatty acid balances in butter fat. Milk fat contributes to typical all milk flavors. The
body and texture of the product become firmer as fat content of the milk increased. In
generally in milk products, the fat contributes to the soft texture where as in present project
the product prepared with higher fat milk exhibited chewy body. This could be attributed to
interaction of proteins and fats during frying at high temperature. According to evaluators the
flavor of the product prepared from 6% fat milk was better. However, overall this product
scores less because of more chewy body and texture. Using 3% fat milk, jalebi with desirable
colour and body and texture was obtained.
3.2. Effect of water level in batter on the sensory quality of chhana jalebi
The role of water in food preparation is of great importance. It helps to distribute
particles of materials like starch and protein to produce a smooth texture. The amount of
water present in food affects its texture, consistency and feels in the mouth. The average
values of sensory scores by hedonic scale were presented in table 2 along with standard
deviation.
Table 2 Sensory attributes of chhana jalebi on different water level in batter (%)
Water level in batter (%)
Parameters 35 40 45 50 55
CD
(P≤0.05)
Colour&
Appearance
7.04±0.26NS
7.06±0.19 NS
7.06± 0.19NS
7.06±0.13NS
7.06±0.18NS
NS
Flavour 7.1±0.29NS
7.14±0.24NS
7.18±0.22NS
7.10±0.28NS
7.12±0.25NS
0.23
7.06±0.19b
8.24±0.18c
7.08±0.19b
6.80±0.20a
0.23
Overall
acceptability
6.80±0.14a
7.06±0.19ab
7.24±0.18b
7.00±0.14a
6.88±0.17a
0.20

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It is clearly showed that there is no impact of water level in batter on color &
appearance and flavor of the product. The Body and texture of the product become firmer as
water content increased in the batter as certain level. This could be attributed to gelation and
water absorption. The crust thickness increases nonlinearly with decrease in moisture content
during frying. The body and texture score of the product prepared from 35% to 45% were
statistically increased from 6.80 to 8.24 whereas further increase of water level in batter such
as 50% and 55% were statistically decreasing scores such as 7.08 and 6.80 respectively
(P≤0.05). This is because of interaction of water and protein during frying.
3.3. Effect of frying temperatures on the sensory quality of chhana jalebi
Frying determines the nature of the product. Foods fried at the optimum temperature
and time has golden brown color, properly cooked, crispy, and optimal oil absorption
(Blumenthal 1991). However, under fried foods at lower temperature or shorter frying time
than the optimum have white or slightly brown color at the edge, and have un-gelatinized or
partially cooked starch at the center. Over fried foods at higher temperature and longer frying
time than the optimum frying have darkened and hardened surfaces and a greasy texture due
to the excessive oil absorption. . The average values of sensory scores by hedonic scale were
presented in table 3 along with standard deviation.
Table 3 Sensory attributes chhana jalebi soaked in different frying temperatures °(C)
Frying temperatures (°C)
Parameters
120-130 for
4-5 mins
140-150 for 3-
4 mins
160-170 for
1-2 mins
180-200 for
40-50 secs
CD
(P≤0.05)
Colour&
Appearance
7.78±0.29NS
7.88±0.16 NS
7.98±0.35NS
7.88±0.13 NS
NS
Flavour 6.80±0.57a
7.10±0.72ab
7.70±0.57bc
6.56±0.84a
0.52
6.95±0.377ab
8.11±0.36bc
6.60±0.54a
0.44
Overall
acceptability
6.50±0.50a
6.95±0.37a
8.00±0.58b
6.60±0.54a
0.5
These color and flavor changes resulted from the increased rate of non-enzymatic
browning (Maillard) reactions between proteins and reducing sugars at higher temperatures.
Lower the temperature results white in colour and higher the temperature of frying gives dark
brown colour and cooked flavour. The typical fried flavor is mainly due to lipid degradation
products originating from frying oils. The texture of fried products is influenced by the type
of the oil used and frying temperature and time. Crispness is an important texture
characteristic of fried foods. Crispness indicates freshness and high quality (Szczesniak
1988). For example, a crisp fried food should be firm and should snap easily when deformed,

235
emitting a crunchy sound (Christensen and Vickers 1981). Same case was observed in
chhana jalebi fried at 160-170°C. Lower the temperature of frying results in chewy texture,
more oil absorption, hard product and higher the frying temperature results case hardening.
At the temperature of frying at 160-170°C for 1-2 mins gives crispy texture, light golden
color, pleasant flavor.
3.4. Effect of different levels of sugar syrup concentration on the sensory quality of
chhana jalebi
The concentration of sugar syrup not only provides taste and correct sweetness of the
product but also has an influence on soaking characteristics of sugar syrup, shelf life and
accepted by the society. Further, uniform soaking depends on temperature of syrup and time
of soaking. The average values of sensory scores by hedonic scale were presented in table 4
along with standard deviation. Sugar syrup concentration does not give any impact on scores
on color and appearance of chhana jalebi. Increasing the concentration of sugar gives intense
sweetness and lowers the concentration results low sweetness.
Table 4 Sensory attributes chhana jalebi soaked in different sugar syrup concentrations
Sugar syrup concentrations (°Brix)
Parameters 50 60 65 68 70 80
CD
P≤0.05)
CA 7.75±0.36NS
7.75±0.23NS
7.75±0.31NS
7.75±0.23NS
7.75±0.36NS
7.75±0.47NS
NS
FL 6.90±0.74a
7.34±0.55a
8.17±0.18bc
8.70±0.13c
7.17±0.74ab
6.53±0.84a
0.59
BT 6.90±0.74a
7.30±0.44a
7.34±0.47ab
8.12±0.45bc
7.50±0.50a
7.20±0.57a
0.4
OA 6.90±0.74a
7.10±0.74a
7.14±0.77a
7.92±0.68b
6.90±0.74a
6.80±0.75a
0.44
CA- Color and appearance, FL- Flavor, BT- Body and texture, OA- overall acceptability
In generally in milk products, the low sugar syrup contributes to the soggy texture
where as in present project the product prepared with higher sugar syrup exhibited hard body.
The sugar syrup concentration of 68⁰ brix for 2mins had showed optimal sweetness, desirable
sugar syrup absorption, crispiness and more juiciness.
3.5. Effect of chhana - maida combination
The major role of a binding agent affects the composition , rheology & the
sensory attributes of the product . It also influences holding capacity of dough with its
ingredients taste and binds with moisture. The average value of sensory scores with mean
value was given in table 5.

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Table 5 Sensory attributes of chhana jalebi on combination of maida and chhana (gms)
Maida(gms)
Sensory attributes scored on 9- point hedonic scale
Chhana (gms)
Parameters 15 30 45 60
CD(P≤0.05)=0.47
Colour and
appearance
20 7.00±0.0b
7.44±0.48a
6.71±0.35a
6.80±0.44a
30
6.64±0.41a
b 7.64±0.58a
6.86±0.45a
6.81±0.29a
40 6.47±0.33a
7.46±0.45a
6.90±0.54a
7.19±0.41a
50 6.47±0.33a
7.36±0.35a
6.96±0.44a 7.83±0.45b
60 6.14±0.31a
7.32±0.34a
6.77±0.47a
8.10±0.37b
70 6.14±0.31a
7.30±0.34a
6.54±0.33a
7.820.311b
Flavour
20
7.20±0.27b
c 7.76±0.43a
6.71±0.35a
6.80±0.44a
CD(P≤0.05)=0.54
30
6.60±0.49a
b 8.13±0.41ab
6.86±0.45a
6.81±0.29a
40 6.43±0.40a
7.69±0.43a
6.90±0.54a
7.19±0.41a
50 6.42±0.42a
7.55±0.37a
6.96±0.44a
7.83±0.45b
60 6.09±0.35a
7.45±0.30a
6.77±0.47a
8.10±0.37b
70 5.94±0.60a
7.27±0.30a
6.54±0.33a
7.82±0.31b
Maida(gms)
Body &
Texture
20 7.18±0.69a
7.86±0.21a
6.47±0.31a
6.76±0.50a
CD(P≤0.05)=0.41
30
7.33±0.84a
b 8.08±0.51ab
6.71±0.41a
6.93±0.46a
40
7.22±0.89a
7.89±0.21a 7.00±0.58a
b 7.19±0.41ab
50 7.18±0.87a
7.76±0.17a
6.83±0.32a
7.71±0.61bc
60 7.07±0.79a
7.59±0.30a
6.82±0.48a
8.10±0.37b
70 6.83±0.77a
7.51±0.40a
6.66±0.37a
7.82±0.31b
Overall
acceptability
20 7.18±0.69a
7.84±0.23b
6.68±0.35a
6.90±0.54a
CD
(P≤0.05)=0.24
30 7.02±0.72a
8.27±0.22bc
6.75±0.41a
6.99±0.52a
40 6.88±0.73a
7.98±0.10b
7.20±0.20a
7.19±0.41a
50 6.74±0.66a
7.82±0.10b
6.73±0.33a
7.71±0.61ab
60 6.74±0.66a
7.59±0.30ab
6.72±0.48a
8.10±0.37b
70 6.64 ±0.61a
7.51±0.40ab
6.60±0.37a
7.82±0.31b
Values with different superscripts in a column are differ significantly at P≤0.05
As per the table, it was clearly showed that increase of maida levels from 20gms to
70gms on the product had no significant difference. But increase of chhana levels from
15gms to 60gms on the product had significant difference. It may be observed that the all the
combination of chhana and maida ratio had significant influence on overall acceptance of the
product. The statistical analysis also reveals that there was significant (P≤0.05) difference
between products made by using different combination of chhana and maida ratios were
presented in table 5.

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3.6. Optimized process of chhana jalebi production
After optimization of individual parameters, chhana jalebi was manufactured as per
optimized conditions mentioned in figure 1.
Fig. 1: Standardization flow chart for chhana jalebi preparation
Chhana jalebi was prepared from chhana made by using milk with 3 % fat. Chhana
was mixed with hydrated Maida, cornflour and water to form a smooth and uniform batter.
Kneaded batter was extruded through an aperture made in soft PET bottle to give a peculiar
shape and thereafter dropped into hot oil for deep frying at about 160-170°C till surface color
became light golden to yellow golden color. The fried units were then dipped in hot sugar
syrup for 1 min. Next day, chhana jalebi was analyzed for its physic chemical characteristics.
3.7. Characterization of the standardized Chhana jalebi
At the end of manufacture trials, the chhana jalebi had the following characteristics.
The chhana jalebi sample was golden yellow in color and was coiled shape. The final product
is crispy with porous core, slightly juicy with syrup oozing out when chewed. The average
values of nutritional composition, texture, colour and sensory scores were given in table 6.

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Table 6 Quality characteristics of standardized chhana jalebi
Quality characteristics
Mean
value with
SD
Quality
characteristics
Mean value
with SD
Physical characteristics Chemical characteristics (%)
Weight of jalebi, g 5.1±0.22 Moisture 20.23±5.25
Thickness of jalebi, cm 0.81±0.09 Fat 12.53±0.17
Diameter of jalebi, cm 6.51±0.48 Protein 5.71±0.202
Sugar syrup absorbed by each jalebi
(g)
2.77±0.20 Sucrose 40.21±0.30
Oil absorbed by each jalebi (g) 1.57±0.04 Ash 0.29±0.06
pH 5.05±0.07 Carbohydrate 67.11±0.19
Acidity (% of lactic acid) 0.310±0.01 Water activity 0.825±0.002
Sensory characteristics (9-Point scale) Textural characteristics
Colour and Appearance 7.83±0.16 Hardness (N)* 0.028±0.003
Flavour 8.42±0.16 Fracturability (N)* 1.38±3.584
Body and Texture 8.26±0.34 Cohesiveness (no unit) 0.438±0.109
Overall acceptability 8.41±0.23 Adhesiveness (N sec)* -0.012±0.008
Color characteristics Springiness (no unit) 0.694±0.101
L* 51.04±1.47 Chewiness (no unit) 0.008±0.003
a* 10.35±2.29 Gumminess (no unit) 15.82±5.416
b* 29.97±2.66 *It is a force required to compress the
sample from 2mm distance
Based on the results, it was concluded that the standardized chhana jalebi samples
have high protein and fat content, golden yellow in color, fracturability that is brittleness of
the product was average as the product is crispy. The overall acceptability score was above 8,
it indicates that the product was “extremely like” range and acceptable.
3.8. Shear thinning efficiency
Shear thinning efficiency of batter was measured by using rheometer. Batter was
prepared and kept required sample on rheometer platform. Rheometer was operated, through
which graph with values was received from the monitor. Same analyses were repeated around
20 times and mean value with standard deviation was taken for arriving final value. Resultant
graph was accomplished by using final mean values. Based on the graph following values
were identified. Viscosity was 2.76+1.27 Pa.S; Shear rate was 55.05+28.01 1/S and Shear
stress was 121.5+26.41. This graph was clearly showing the indirect proportion relationship
between viscosity and shear rate. i.e. shear rate increases viscosity decreases. From these
results, it is clearly indicated that the prepared jalebi has shear thinning rate / shear thinning
efficiency which gives exact batter consistency for making jalebi coils.
3.9. Effect of preservatives on the changes in Chhana jalebi during storage
Chhana jalebi was prepared according to the standardized process as shown in figure.
1 for further investigation. It was observed that chhana jalebi without preservative at room
temperature (28°±2C) can stay good up to 3-4 days whereas at refrigerated temperature
(4°±2C) it can stay good up to 9-10 days. The study was conducted to increase the shelf-life
at 28±20
C using two permitted preservative like potassium sorbate and sodium benzoate at

239
four different levels and study sensory changes during storage period until product spoiled.
They were added in different concentrations in sugar syrup. Sodium benzoate was added in
concentrations which are 100ppm, 200ppm, 300ppm &500ppm and potassium sorbate was
added in the concentrations which are 600ppm, 800ppm, 1000ppm and 1500ppm. And then it
was found out which concentration gave more shelf life and best result.
Table 7: Preservative effects on sensory score of chhana jalebi samples treated with
sodium benzoate and potassium sorbate stored for 10days at ambient temperature
(28°C)
Sensory attributes
Sodium benzoate (300ppm) Potassium sorbate (800ppm)
Slope value R2
value Slope value R2
value
CA 0.025 0.848 0.001 0.905
FL 0.024 0.863 0.001 0.863
BT 0.021 0.82 0.001 0.837
OA 0.0021 0.696 0.001 0.828
The finalized preservative i.e. Potassium sorbate contained samples of 800ppm were
showed 30days without any adverse effect on its body and texture, flavour, colour and
appearance at ambient temperature and 60 days at refrigerated conditions. From the table 7
and 8, it was clearly indicated that R2
value of potassium sorbate has high compared to
sodium benzoate.
Table 8: Temperature effects on sensory score of chhana jalebi samples treated with
sodium benzoate and potassium sorbate stored for 10days at ambient temperature
(28°C) and refrigerated temperature (4°C)
sensory
attribute
s
Sodium benzoate (300 ppm) Potassium sorbate (800 ppm)
28°C 4°C 28°C 4°C
Slope
value
R2
value
Slope
value
R2
value
Slope
value
R2
value
Slope
value
R2
value
CA -0.374 0.738 -0.121 0.749 -0.3 0.8 -0.108 0.895
FL -0.376 0.756 -0.128 0.738 -0.306 0.788 -0.11 0.895
BT -0.434 0.813 -0.136 0.82 -0.302 0.804 -0.107 0.911
OA -0.433 0.825 -0.121 0.781 -0.318 0.818 -0.114 0.879
Thus indicates it has 25 times more effective against microbial growth than sodium
benzoate. Similarly, same effect was observed in refrigerated temperature than ambient
temperature.

240
4. CONCLUSION
Chhana jalebi production process was successfully optimized. Process optimization
includes 3% fat level in chhana, 1:1 ratio of maida - chhana combination, 45% of water level
in batter, 160-170°C frying temperature for 2 min, 68°Brix sugar syrup concentration for 1
min soaking time were found to be the most appropriate levels for chhana jalebi production.
The composition percentage of chhana jalebi was 20.23±5.25, 12.53±0.17, 5.71±0.202,
67.11±0.19 for moisture, fat, protein and carbohydrate respectively. Similarly various
physico chemical and statistical analyses carried out and results were presented in this study.
Sensory score of overall acceptability of the product was accomplished as 8.41±0.23 out of 9
through food connoisseur panel members. Shelf life of the product was achieved around 30
days in room temperature and more than 60 days in refrigerated condition by using potassium
sorbate as suitable preservative. Hence it is believed that process optimization and increased
shelf life will pave path to commercialization of Indian traditional products if suitable
packaging and automated machineries developed. This would have been considered as scope
for the future studies in this field.
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Optimization of production process and preservation of jalebi by using heat

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