Vol. 11, Issue 2 (2022)

Author(s):
GS Gawad, RR Shelke, KV Jadhao, PA Kahate, SP Nage and KU Bidwe

Abstract:
The present investigation was conducted at Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola with a view to utilize valuable, nutritious paneer whey with tomato powder for preparation of Paneer Whey Soup. Paneer Whey Soup was prepared with different combinations of paneer whey soup with different levels of tomato Powderas (T1) 95% of paneer whey + 5% tomato powder, (T2) 90% of paneer whey + 10% tomato powder,(T3) 85%of paneer whey + 15% tomato powder, (T4) 80% of paneer whey + 20% tomato powder, (T5) 75% of paneer whey + 25% tomato powder. The chemical evaluation of Paneer Whey Soup shows that fat, protein, total solids, ash and acidity increased while moisture and pH decreased with increasing levels of tomato powder in paneer whey soup. Chemical Properties of paneer whey soup was prepared from 90% of paneer whey + 10% tomato powder (T₂) was recorded 0.58, 1.39, 17.45, 82.55, 0.68, 0.61 and 4.12 per cent of fat, protein, total solids, moisture, ash, acidity and pH, respectively.