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 7

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

Treatments	Storage days				Mean ± SE
	0	30	60	90
	4.62 ± 0.1^a	4.57 ± 0.2^ab	4.47 ± 0.2^bc	4.32 ± 0.2^de	4.49 ± 0.2^A
	4.54 ± 0.3^ab	4.43 ± 0.3^bcd	4.34 ± 0.2^cde	4.22 ± 0.3^e	4.38 ± 0.3^B
	4.48 ± 0.2^abc	4.38 ± 0.2^cd	4.22 ± 0.1^e	3.96 ± 0.2 fg	4.26 ± 0.2^C
	3.97 ± 0.2^fg	3.83 ± 0.3^ghi	3.77 ± 0.1^hij	3.68 ± 0.2^j	3.91 ± 0.2^D
	3.89 ± 0.4^fgh	4.03 ± 0.4^f	3.96 ± 0.5^fg	3.74 ± 0.3^ij	3.81 ± 0.4^E
	3.67 ± 0.2^i	3.59 ± 0.2^j	3.49 ± 0.3^k	3.39 ± 0.2^l	3.59 ± 0.2^F
	3.01 ± 0.1^k	2.58 ± 0.2^l	2.51 ± 0.1^i	2.45 ± 0.1^m	2.65 ± 0.1^G
Mean ± SE	4.30 ± 0.3^A	4.25 ± 0.3^A	4.15 ± 0.2^B	3.98 ± 0.3^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.