Study on microbiological quality and cost of production of mango flavoured channa shree

Abstract

In present study, mango-flavored channa shree was prepared using 50% channa and chakka each 60 (S1) and 70 (S2) % sugar and different levels of mango pulp viz., 15, 20, 25 and 30 percent and represented as M1, M2, M3 and M4respectively. Among these levels, 25 percent level of addition of mango pulp was found to be most acceptable in case of both 60 and 70% addition of sugar. The most acceptable level of mango-flavored channa shree was analyzed for microbial qualities and shelf-life studies at atmospheric and refrigerated conditions and work out the production cost of mango-flavored channa shree.