Preparation and Quality Evaluation of Chhana Poda Incorporated With Wheat and Rice Flour

In the eastern regions of India, a beloved tradition involves transforming fresh milk into a sweet, baked delicacy known as Chhana poda. This process begins with coagulating milk using an acid, much like curdling cream to separate the solids from the liquid. The resulting solid curds, called Chhana, are then mixed with sugar and a binding ingredient, shaped into a dough, and baked until they develop a rich, brown crust and a soft, cake-like interior. For generations, the standard binding agent has been semolina, a coarse flour made from durum wheat, which gives the treat its characteristic texture. However, food scientists are often interested in how changing these core ingredients might alter the final product's taste, nutritional value, and how long it stays fresh. Understanding these shifts is vital for producers who wish to adapt traditional recipes using different grains or to improve the quality of the food without losing its essential character.

A recent study set out to explore exactly this question by testing whether semolina could be replaced with other common flours in the making of Chhana poda. Researchers prepared three distinct batches of the dessert to compare them side by side. The first batch served as the control and followed the traditional method, using five percent semolina. The second batch swapped the semolina for five percent wheat flour, while the third batch used five percent rice flour. In every batch, the milk was coagulated with vinegar, the curds were washed and mixed with twenty-five percent sugar, and the dough was baked at a steady temperature for forty-five minutes. The goal was to see which version would taste the best, hold its shape properly, and remain safe to eat for the longest time.

When the researchers analyzed the physical makeup of the three batches, the version made with wheat flour stood out as the most nutrient-dense. This batch contained the highest amount of protein and fat, along with the greatest total amount of solid matter, meaning it had less water and more substantial ingredients than the others. In contrast, the batch made with rice flour held significantly more moisture, which often makes baked goods softer but can also make them spoil faster. The wheat flour version also registered a slightly higher pH level, indicating it was less acidic than the traditional semolina version. These chemical differences suggested that the type of grain used fundamentally changed the structure and composition of the final sweet.

The true test, however, came from human taste testers who evaluated the samples based on flavor, color, texture, and overall appeal. The batch containing wheat flour received the highest scores across every category. Tasters described its flavor as rich and its texture as ideal, awarding it the highest marks for overall enjoyment. The traditional semolina version was also well-liked, but it did not quite reach the same level of preference as the wheat flour batch. The rice flour version, on the other hand, received the lowest scores, with tasters finding its flavor and texture less appealing than the other two. Based on these sensory results, the researchers concluded that replacing semolina with wheat flour produced the most acceptable and delicious version of the dessert.

Beyond taste, the study also examined how long the sweets would last before spoiling, a critical factor for any food product. The researchers stored samples of the traditional semolina version and the new wheat flour version in two different environments: one at room temperature and the other in a refrigerator. At room temperature, both batches deteriorated rapidly. Within five days, the number of microorganisms in the food had risen to a level that indicated spoilage, and by the seventh day, both samples were declared unsafe to eat. This quick decline highlights the challenge of storing fresh dairy products without cooling.

When the same samples were kept in a refrigerator, the results were markedly different. The growth of microorganisms slowed down significantly, allowing the food to remain fresh for a longer period. Even after seven days of cold storage, the microbial levels were much lower than those seen in the room-temperature samples, though the food was still approaching the limit of its shelf life. Throughout the study, no harmful bacteria typically associated with foodborne illness were detected in the samples. The findings confirm that while refrigeration is essential for extending the life of Chhana poda, the specific grain used in the recipe does not drastically change how quickly it spoils under the same storage conditions.

Ultimately, this research demonstrates that a traditional Indian sweet can be successfully adapted by swapping its primary grain ingredient. The study identified that using five percent wheat flour instead of semolina creates a product that is not only nutritionally superior but also more pleasing to the palate. While the dessert remains highly perishable and requires refrigeration to stay fresh, the optimized wheat flour formulation offers a viable and perhaps even superior alternative to the classic recipe. This work provides a clear path for producers who wish to innovate on a cultural staple while maintaining, or even enhancing, its quality and appeal.