Chicken-whey soup was prepared by separately pressure cooking neck, back and wings (NBW) of broilerspenthens at 0 (control), 10(I), 15(II) and 20% (III) levels in paneer whey along with selected levels of spice mix, condiments, thickeners, common salt and monosodium glutamate followed by filtration to remove bones, muscle fibres etc. Level of NBW significantly (P<0.05) affected pH and meat flavour intensity (MFI) and highly significantly (P<0.01) influenced contents of fat, protein lactose, ash and total solids as well as appearance and colour, flavour, consistency and overall palatability of chicken-whey soup. Product ill with 20% NBW scored higher for composition and sensory quality as compared to control, I and II.
Chicken-whey soup, spent hens, bony cuts, quality
