Increase in calcium content was studied by replacing water by whey in tomato soup and idli. Five treatment combinations of tomato soup and eleven treatment combinations of idliwere developed for the study. The mean score values of tomato soup made by 25 percent tomato pulp and 75 percent whey and idlimade by soaking rice and black gram dalin 100 percent whey were highest [(8.1-8.4) and (8.0-8.5), respectively]. The control tomato soup had 93.29% moisture, 0.83% ash, 1.22% fat, 0.87% protein, 3.79% carbohydrate, 7.20mg calcium and 4.2pH while whey based tomato soup had 92.33% moisture, 1.30% ash, 1.25% fat, 0.90% protein, 4.22% carbohydrate, 167.04mg calcium and 3.6pH. The control idlihad 68.87% moisture, 7.14% protein, 0.58% fat, 36.32% carbohydrate and 32.78mg calcium and whey based idlihad 7.81% protein, 0.62% fat, 37.60% carbohydrate and 161.84mg calcium. In both recipes calcium content increased markedly due to whey addition.

whey, calcium, soup, idli