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 14

Mean values for sensory evaluation of most acceptable treatment of whey beverage ().

Treatment	Storage days
	0	30	60	90
Color	7.90 ± 0.1^a	7.37 ± 0.2^b	6.26 ± 0.2^c	4.78 ± 0.2^d
Taste	7.48 ± 0.2^a	6.37 ± 0.3^b	5.40 ± 0.3^c	2.95 ± 0.3^d
Flavor	7.91 ± 0.1^a	6.99 ± 0.2^ab	6.15 ± 0.2^b	3.48 ± 0.2^c
Texture	7.34 ± 0.4^a	6.55 ± 0.2^b	5.95 ± 0.3^b	4.28 ± 0.4^c
Overall acceptability	7.92 ± 0.3^a	7.24 ± 0.4^b	4.74 ± 0.3^c	3.62 ± 0.3^d

Each mean value within the same column, followed by different letters is highly significant at .  = 85 ml whey, 2 g chia seed, and microwave for 30 sec.