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 class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Chemical parameters</td><td class="align_center">Quantity (%)</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Moisture</td><td class="align_center">5.67 ± 0.08</td></tr><tr><td class="align_left">Ash</td><td class="align_center">3.98 ± 0.12</td></tr><tr><td class="align_left">Fat</td><td class="align_center">35.66 ± 0.09</td></tr><tr><td class="align_left">Protein</td><td class="align_center">25.01 ± 1.25</td></tr><tr><td class="align_left">Fiber</td><td class="align_center">26.92 ± 2.32</td></tr><tr><td class="align_left">NFE</td><td class="align_center">2.78 ± 0.05</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>Values are presented as means of triplicate analysis, along with standard deviations. NFE, nitrogen-free extract.<br/></div></td></tr></table>

<div>Proximate analysis of chia seeds.</div>

Journal of Food Quality

tab2

Table 2

Table 2: 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 2 | 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 