Record Details

Development of ready-to-serve whey based vegetable soups

KrishiKosh

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Title Development of ready-to-serve whey based vegetable soups
 
Creator Kapoor, Charu
 
Contributor Dhawan, S. S.
 
Subject Soup, whey, Vegetables, Ready-to-serve, Sensory score
 
Description The present study was undertaken to develop ready-to-serve whey based
vegetable soups. Paneer whey was mixed with the vegetable pulp, corn flour
was added for gelation effect. pH of the mixture was adjusted to 4.3 using 10
per cent citric acid. Spices such as onion, ginger, garlic and groundnut oil were
used for frying the above mixture, which was then salted and heated for 2-3
minutes at 80-90°C. The mixture was hot filled in glass bottles, sealed and
pasteurized for 20 minutes followed by storage for two months. The whey used
for soup preparation had 0.20 per cent fat content, 0.80 per cent protein content,
0.20 per cent lactic acid content, 6.0 per cent total solids and 5.5 pH.
Tomato+whey soup was liked the most among all other whey based soup
preparations followed by tomato-mushroom+whey soup.
Tomato-mushroom soup was preferred most among various soup
preparations without addition of whey. During storage, there was a significant
decrease in the acidity and a significant increase in total soluble solids.
However, no significant changes were observed in moisture content, total
solids, fat content and protein content. All the soup preparations were found to
be acceptable even after two months of storage.
 
Date 2016-11-29T14:38:08Z
2016-11-29T14:38:08Z
2006
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/88161
 
Language en
 
Format application/pdf
 
Publisher CCSHAU