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 6

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

Treatments	Storage days				Mean ± SE
	0	30	60	90
	14.56 ± 0.1^ij	13.59 ± 0.1^k	13.06 ± 0.1^m	12.95 ± 0.1^m	13.59 ± 0.1^G
	16.67 ± 0.2^j	14.55 ± 0.3^ij	13.12 ± 0.1^k	12.98 ± 0.1^m	14.21 ± 0.2^F
	17.51 ± 0.3^j	15.70 ± 0.4^k	15.68 ± 0.4^k	15.53 ± 0.3^k	16.11 ± 0.3^E
	19.61 ± 0.1^h	18.70 ± 0.3^I	18.39 ± 0.2^i	17.71 ± 0.1^j	18.60 ± 0.2^D
	21.20 ± 0.2^f	20.34 ± 0.3^g	20.11 ± 0.3^gh	19.86 ± 0.3^gh	20.38 ± 0.3^C
	24.19 ± 0.2^cd	23.77 ± 0.2^de	23.48 ± 0.1^e	23.11 ± 0.2^e	23.64 ± 0.2^B
	25.54 ± 0.3^a	25.47 ± 0.2^ab	24.85 ± 0.3^bc	24.66 ± 0.3^c	25.13 ± 0.3^A
Mean ± SE	21.61 ± 0.3^A	20.80 ± 0.3^B	20.50 ± 0.3^B	20.17 ± 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.