Quality of soup prepared from spent hen heads and whey

Chicken soup and chicken:whey soup were prepared by cooking (1.1 kg/cm²; 30 min) spent hen head devoid of beak, eyes and hairs in water and paneer whey at 20% w/w levels separetely along with spice mix. condiments, thickening agent, common salt nd monosodium glutamate. Addition of whey highly significantly (P<0.01) improved content of fat, protein, ash, total solids, titratable acidity, appearance and overall palatability of the soup and significantly (P<0.05) improved consistency of the soup. The pH of the chicken soup was, however, significantly (P<0.01) higher than chicken-whey soup.