Utilization of Chhana Whey for Preparation of Vegetable Soup David J.*, Kumar Prashant Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad-211007 *Email: profjohndavid06@gmail.com
Online published on 24 December, 2014. Abstract A study was conducted to utilize chhana whey in vegetable soup at different percentage of whey. Inthisstudy four different percentage of whey T1(50%), T2(60%), T3(70%) and T4(80%) were used for sweet corn soup. The quality of the whey soup was highly influenced and most acceptable as per physiochemical and organoleptic analysis. Then chhana whey was mixed with vegetable paste in ratio of 50:50 (T1), 60:40 (T2), 70:30 (T3) and 80:20 (T4). It was then cooked for 15 minutes. Product was ready to serve in hot condition. First of all vegetable paste was obtained by mixing tomato puree (20g), grinded pee (15g), grinded carrot (20g), Chopped green onion (15g), chopped cabbage (15g), Garlic and Ginger paste (10g), coriander powder (5g) and water (150ml). Top Keywords Vegetable paste, chhena whey, vegetable soup. Top |