1Department of Animal Husbandry and Dairying, Banaras Hindu University, Varanasi-221005
2Centre for Food Science and Technology, Banaras Hindu University, Varanasi-221005
Online published on 29 March, 2016.
Fresh cauliflowers, peas and carrots were mixed (W/W) in four different ratiossuchas, 2: 1: 1 (V1), 1: 1: 2 (V2), 1: 1: 1 (V3) and 2: 1: 2 (V4). Each vegetable mix was steamed and boiled in presser cooker, separately. Paneer whey and water were usedinfivedifferentV/V ratios, 0: 100 (W1), 25: 75(W2), 50: 50 (W3), 75: 25(W4) and100: 0(W5), ascookingmediumfor the experimental soup samples. Samples were evaluated on the basisof nutritional valueadditionandsensoryacceptability. Theflavour, colour andappearance, consistencyandoverall acceptability were significantly affected by experimental variations. Proximate composition of soup samples in terms of fat, protein and total solids varied as 0.08% to 0.51%, 0.72% to 1.19%, 5.93% to 11.20%. Experimental design affectedprotein, total solidof thesoupsamples significantly while fat and pH indicated non-significant effect.
Cauliflower, Pea, Carrot, Paneer Whey, Vegetable
