International Journal of Advanced Biochemistry Research

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Vol. 8, Special Issue 3, Part B (2024)

Study on sensory quality of channa shree

Author(s): MA Waikar, VS Dandekar, AJ Mayekar, MC Kasture, MS Joshi and RG Khandekar
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.
Pages: 123-126  |  244 Views  83 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
MA Waikar, VS Dandekar, AJ Mayekar, MC Kasture, MS Joshi, RG Khandekar. Study on sensory quality of channa shree. Int J Adv Biochem Res 2024;8(3S):123-126. DOI: 10.33545/26174693.2024.v8.i3Sb.705
International Journal of Advanced Biochemistry Research
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