Tomato soup provides several functional properties like satiating effect, nutrition and italso
helpsin weight management. The aim of this study was to compare the rheological
behaviour and color of experimental whey based tomato soup with tomato soup available in
market. Experimental tomato soup fortified with whey powder, had more nutritive value and
exhibited the rheological behaviour comparable to market samples. Experimental tomato
soup exhibited shear thinning behaviour and followed Power law and Herschel Bulkley …