The present investigation was undertaken with the object of utilizing valuable nutrients of whey for preparation of tomato soup and its acceptability. Tomato soup was prepared from different proportion of tomato pulp and whey. The sensory score for overall acceptability of chhana whey based tomato soup of treatments T0 (20 parts tomato pulp + 80 parts water), T1 (15 parts tomato pulp + 85 parts whey), T2 (20 parts tomato pulp + 80 parts whey), T3 (25 parts tomato pulp + 75 parts whey), and T4 (30 parts tomato pulp + 70 parts whey) were 6.79, 6.48, 6.82, 7.73 and 7.31, respectively. It was observed that the chhana whey-based tomato soup prepared from the combination of 25 parts tomato pulp and 75 parts chhana whey was most acceptable. The valuable nutrients of whey can be utilized in tomato whey soup, thus increasing its nutritive value.
Chhana, Sensory evaluation, Tomato soup, Whey
