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

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.