Comparison of Chemically Treated, Pasteurized, and Microwave-Treated (at Different Time Durations) Chia Seeds Added To Mango-Whey Beverage, during Different Storage Periods, for Physicochemical and Sensory Parameters

Table 13

Mean value for sensory evaluation of whey beverage developed with different processing and preservation techniques.

Treatment	Color	Flavor	Texture	Taste	Overall acceptability
	7.92 ± 0.2^b	7.50 ± 0.3^c	6.98 ± 0.2^d	6.5 ± 0.2^d	7.12 ± 0.3^c
	7.14 ± 0.2^c	7.43 ± 0.3^ab	7.60 ± 0.3^b	7.60 ± 0.1^b	7.14 ± 0.3^b
	7.13 ± 0.3^c	7.39 ± 0.4^ab	7.54 ± 0.4^b	7.11 ± 0.4^bc	6.51 ± 0.4^d
	7.65 ± 0.2^a	7.76 ± 0.2^a	7.70 ± 0.2^a	7.70 ± 0.2^a	7.41 ± 0.3^a
	7.21 ± 0.3^c	7.26 ± 0.4^ab	7.08 ± 0.2^b	7.03 ± 0.3^bc	5.99 ± 0.3^e
	6.26 ± 0.2^d	7.04 ± 0.1^b	5.63 ± 0.2^c	6.69 ± 0.2^c	5.89 ± 0.2^e
	6.12 ± 0.2^f	6.08 ± 0.2^e	5.41 ± 0.2^e	5.32 ± 0.1^d	5.54 ± 0.2^f

Each mean value within the same column, followed by different letters is highly significant at .  = control;  = 85 ml whey, 2 g chia seed, 0.25 g sodium benzoate, and 0.75 g potassium metabisulfite;  = 85 ml whey, 2 g chia seed, and pasteurization;  = 85 ml whey, 2 g chia seed, and microwave for 30 sec;  = 85 ml whey, 2 g chia seed, and microwave for 60 sec;  = 85 ml whey, 2 g chia seed, and microwave for 90 sec;  = 85 ml whey, 2 g chia seed, and microwave for 120 sec.