Study on sensory quality of channa shree

Abstract

In the current investigation, Channa Shree was prepared by incorporating varying proportions of channa and chakka, coupled with sugar levels set at 60% and 70%. The study underscores the significance of sensory attributes in determining Channa Shree's overall acceptability, with a 50% blend of channa and chakka proving optimal at both 60% and 70% sugar addition levels. This research provides valuable insights into the sensory qualities of Channa Shree, contributing to a comprehensive understanding of factors shaping consumer preferences in milk products.