Development of Technology for the Manufacture of Protein Rich Chhana-Date Bites
Vandan K. Makwana *
Department of Dairy Technology, S.M.C. College of Dairy Science, Kamdhenu University, Anand-388110, Gujarat, India.
Dhinal H. Patel
Department of Dairy Technology, S.M.C. College of Dairy Science, Kamdhenu University, Anand-388110, Gujarat, India.
Chetan N. Dharaiya
Kamdhenu University, Gandhinagar-382010, Gujarat, India.
Amit M. Patel
G.N. Patel College of Dairy Science, Kamdhenu University, Sardarkrushinagar-385506, Gujarat, India.
Rachana Rathwa
Department of Dairy Technology, S.M.C. College of Dairy Science, Kamdhenu University, Anand-388110, Gujarat, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: The study aims to optimise the formulation of Chhana-Date Bites by evaluating the levels of chhana, liquid glucose, nuts and date paste using Response Surface Methodology (RSM) and to evaluate the quality characteristics of the optimised product.
Study Design: The study was carried out using a Central Composite Rotatable Design (CCRD) in Response Surface Methodology to evaluate and optimise the formulation of Chhana-Date Bites.
Place and Duration of Study: Dairy Technology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat, India, from August 2025 to July 2026.
Methodology: A total of 20 experimental trials were conducted using chhana, liquid glucose and nuts as the independent variables, while colour and appearance, body and texture, flavour and overall acceptability were considered as the response variables. The optimised Chhana-Date Bites product was then evaluated for its proximate composition, physico-chemical characteristics, rheological attributes, sensory attributes and microbiological quality.
Results: The optimised formulation consisted of 38.5% chhana, 14.0% liquid glucose and 12.0% nuts, while the remaining 35.5% was provided by date paste (by difference), with an overall desirability of 0.925. Response surface analysis demonstrated that chhana significantly (P < 0.05) influenced the sensory quality of Chhana-Date Bites by reducing the scores for colour and appearance, flavour and overall acceptability at the linear level, while its quadratic effect was also significant (P < 0.05) for all sensory attributes. Liquid glucose had a significant (P < 0.05) positive linear effect on body and texture; however, its quadratic effect significantly (P < 0.05) decreased the scores for colour and appearance and body and texture. Nuts did not exert a significant (P > 0.05) linear influence on the sensory attributes, although a significant (P < 0.05) negative quadratic effect was observed for flavour.
Conclusion: Response Surface Methodology effectively optimised the formulation of Chhana-Date Bites, resulting in a product with desirable quality characteristics and good sensory acceptability. The optimised product also qualifies as a “protein-rich” dairy sweet with potential for wider consumer acceptance.
Keywords: Date bites, Chhana, dairy sweet, response surface methodology, sensory