Dr. Sukhminder SinghAmitabh Pandey2017-10-042017-10-042006http://krishikosh.egranth.ac.in/handle/1/5810032168The 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).enDairy ChemistryStudyThesis