Vegetable Science (2014) 41 (1) : 16-18 1214 Abstract Fresh cauliflowers, peas and carrots were mixed (W/W) in four different ratios such as, 2:1:1 (V 1 ), 1:1:2 (V 2 ), 1:1:1 (V 3 ) and 2:1:2 (V 4 ). Each vegetable mix was steamed and boiled in presser cooker, separately. Paneer whey and water were used in five different V/V ratios, 0:100 (W 1 ), 25:75 (W 2 ), 50:50 (W 3 ), 75:25 (W 4 ) and 100:0 (W 5 ), as cooking medium for the experimental soup samples. Samples were evaluated on the basis of nutritional value addition and sensory acceptability. The flavour, colour and appearance, consistency and overall 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 affected protein, total solid of the soup samples significantly while fat and pH indicated non-significant effect. Keywords: Cauliflower, Pea, Carrot, Paneer Whey, Vegetable Introduction Boiling was a common cooking technique until the invention of waterproof containers about 9000 years ago. Soup is a liquid dish, typically made by boiling vegetables, meat, or fish etc., in stock or water. Usually people consume soups for their taste and nutrition. The use of pure vegetable soup or fruit juice as breakfast drink has grown in recent years. Carrot, cauliflower, peas are common vegetables used in soups. Whey is the fluid portion of milk obtained as a byproduct during the manufacture of cheese, paneer and chhana by coagulation of milk. In India whey is treated as waste and drained off, particularly in cottage and small level dairy industries (Puranik et al., 1997). It contains total solids 5.8 to 6.3 % and possesses high nutritive value. Protein part of whey is considered as the best quality Development of value added vegetable soup by adding paneer whey D.C. Rai, M. Kumar, P.R. Patel and A. Upadhyay Received : March 2014 / Accepted : June 2014 protein with efficiency ratio of 3.6, biological value of 104 and net protein utilization of 95% (Goyal and Gandhi, 2009). The whey proteins exhibit excellent solubility, emulsifying capacity, foaming power, water binding, gel fermentation and viscosity etc. Kamat et al. (1999) suggests formation of new product using suitable combination of whey and vegetable would permit economic utilization of whey and value addition to the recipe to guarantee high income. Present study aims to use whey in suitable proportion in vegetable soups to increase its nutritive value. Materials and Methods Raw Material Procurement Fresh drown cow milk obtained from the dairy farm of Banaras Hindu University, Varanasi, was used for the production of whey. The milk was coagulated with citric acid (2% solution) and whey was obtained after complete removal of coagulum. Fresh good quality cauliflower, green fresh pea and carrot were procured from agriculture farm of the University. Salt, black pepper and corn flour were purchased from local market. Preparation of whey based vegetables soup Vegetables were washed and cut into small pieces. Cut vegetables, cauliflower, green fresh pea and carrot, were mixed in different ratios as 2:1:1 (V 1 ), 1:1:2 (V 2 ), 1:1:1 (V 3 ) and 2:1:2 (V 4 ) on weight bases, for four different variants of soup. Cut vegetable mixes were steamed in a presser cooker for 7 minutes. Whey and water were mixed in different ratios as 0:100 (W 1 ), 25:75 (W 2 ), 50:50 (W 3 ), 75:25 (W 4 ) and 100:0 (W 5 ) and poured into the domestic steam cooker for boiling. During boiling pre steamed vegetables and other ingredients, as shown in Table 1, were poured into the cooker. Cooking in open lid condition was continued 7 to 8 minutes. Factorial Complete Randomized Design (F-CRD) was used to prepare different soup samples for different cut vegetables and whey to water ratios. Thus total 20 different soup samples were prepared (Table 2). D.C. Rai, M. Kumar, P.R. Patel Department of Animal Husbandry and Dairying, Banaras Hindu University, Varanasi-221005 A. Upadhyay Centre for Food Science and Technology, Banaras Hindu University, Varanasi-221005