Quality of whey and water based soup prepared from spent hen shank

In an attempt to utilize chicken shanks, soup was prepared with whey as well as water (20% w/w). Quality of whey based shank-whey soup had highly significantly (P<0.01) higher content of protein, ash and total solids as well as titratable acidity. However, pH of the shank-whey soup was highly significantly (P<0.01) lower than that of shank soup. Use of whey significantly (P<0.05) improved appearance and colour and consistency with significant (P<0.01) increase in overall palatability of shank-whey soup as compared to that of shank-water soup.