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.

DOI: 10.33545/26174693.2024.v8.i3Sb.705