Department of Food Science and Nutrition College of Home Science, CSK HPKV, Palampur-176062.
Foam mat dying and ready to use technique was used to produce soywhey. Whey and its various products were analysed for organoleptic evalution. In foam mat drying process, the weaning foods were treated with 5% GMS and quality and taste of weaning foods were maintained by this process. Five products viz. Crealac, Dalia, Khichri, Soup and Cereal pro were prepared by using from mat techniques as well as five products viz. Halwa, Upma, Idili Dhokla and Sattu were prepared using ready to use technique. In comparison, the products prepared from ready-to-use technique were liked by the evaluators.
