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 4

Mean value for parameter of mango-whey beverage developed with different processing and preservation techniques.

Treatments	Storage days				Mean ± SE
	0	30	60	90
	79.10 ± 0.2^a	77.39 ± 0.4^b	75.02 ± 0.2^c	70.02 ± 0.1^e	77.38 ± 0.2^A
	77.39 ± 0.4^b	75.61 ± 0.4^c	75.47 ± 0.3^c	71.21 ± 0.3 ^de	75.96 ± 0.3^B
	75.38 ± 0.1^b	74.89 ± 0.2^b	73.15 ± 0.1^c	72.29 ± 0.1^cd	73.93 ± 0.1^C
	73.16 ± 0.2^c	72.53 ± 0.2^cd	71.82 ± 0.1^de	72.13 ± 0.2^cd	72.41 ± 0.2^D
	70.93 ± 0.2^e	68.86 ± 0.2^f	67.56 ± 0.1^g	63.34 ± 0.2^i	67.67 ± 0.2^E
	64.82 ± 0.2^h	61.34 ± 0.1^j	59.21 ± 0.1^k	58.86 ± 0.2^k	61.06 ± 0.2^E
	59.87 ± 0.6^k	58.72 ± 0.4^l	57.76 ± 0.3^m	56.67 ± 0.2^mn	58.87 ± 0.2^F
Mean ± SE	72.32 ± 0.2^A	70.65 ± 0.1^B	69.44 ± 0.2^C	68.40 ± 0.2^D

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.