PHYSICO-CHEMICAL PROPERTIES OF SOUP POWDER PREPARED FROM BLENDS OF SOYABEAN AND WHEY AND SENSORY QUALITIES OF READY-TO-SERVE SOUPS

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dc.contributor.advisorDr. Sukhminder Singh
dc.contributor.authorAmitabh Pandey
dc.date.accessioned2017-10-04T04:42:49Z
dc.date.available2017-10-04T04:42:49Z
dc.date.issued2006
dc.description.abstractThe present study was planned and conducted to prepare a soup powder from blends of soyabean tofu and whey powder and evaluate the sensory qualities of Ready-to-Serve (RTS) soups made from their corresponding dry soup powders. Soup powder I (T1 to T16) and soup powder II (T17 to T32) were prepared by blending whey powder, tofu powder, onion powder, garlic powder, ginger powder, chilli powder, common salt and mono sodium glutamate along with either sodium alginate in soup powder I or with maida in soup powder II as thickening agent. All the powders were analysed for their chemical composition namely protein, fat, moisture, ash, total carbohydrates (by difference) and physico-chemical attributes viz., bulk density, total moisture absorption, pH and acidity. A commercial soup powder of mixed vegetable (Knorr, Hindustan Lever Ltd., Mumbai) was taken as the control (TC).en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810032168
dc.keywordsPhysico-Chemical Properties of Soup Powder, Soup Powder,Prepared from Blends of Soyabean and Whey and Sensory Qualities, Ready-to-Serve Soupsen_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemPHYSICO-CHEMICAL PROPERTIES OF SOUP POWDER PREPARED FROM BLENDS OF SOYABEAN AND WHEY AND SENSORY QUALITIES OF READY-TO-SERVE SOUPSen_US
dc.subDairy Chemistryen_US
dc.subjectDairy Chemistryen_US
dc.subjectStudyen_US
dc.themePhysico-Chemical Properties of Soup Powder,en_US
dc.these.typeM.Tech.en_US
dc.titlePHYSICO-CHEMICAL PROPERTIES OF SOUP POWDER PREPARED FROM BLENDS OF SOYABEAN AND WHEY AND SENSORY QUALITIES OF READY-TO-SERVE SOUPSen_US
dc.typeThesisen_US
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