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 5

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

Treatments	Storage days				Mean ± SE
	0	30	60	90
	2.31 ± 0.2^j	2.09 ± 0.1^mn	1.98 ± 0.1^n	1.87 ± 0.1^no	2.06 ± 0.1^G
	2.54 ± 0.2^j	2.27 ± 0.1^k	2.19 ± 0.2^m	2.14 ± 0.1^mn	2.17 ± 0.2^F
	2.60 ± 0.2^i	2.34 ± 0.2^j	2.30 ± 0.3^j	2.29 ± 0.2^k	2.38 ± 0.2^E
	2.83 ± 0.1^ghi	2.80 ± 0.1^ghi	2.73 ± 0.2^hi	2.69 ± 0.1^hi	2.76 ± 0.1^D
	3.37 ± 0.1^e	3.07 ± 0.1^f	2.99 ± 0.2^fg	2.91 ± 0.2^fgh	3.09 ± 0.2^C
	4.14 ± 0.1^bcd	4.09 ± 0.1^cd	3.93 ± 0.2^d	3.51 ± 0.2^e	3.92 ± 0.2^B
	4.67 ± 0.2^a	4.57 ± 0.3^a	4.36 ± 0.3^b	4.22 ± 0.3^bc	4.46 ± 0.3^A
Mean ± SE	3.51 ± 0.1^A	3.39 ± 0.2^B	3.24 ± 0.1^C	3.15 ± 0.2^C

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.