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 1
Treatment plan with recipe and preservation techniques.
Treatment
Whey (mL)
Chia seeds (g)
Sugar (g)
Mango pulp (g)
Guar gum (g)
Variables
85
2
8
5
0.1
N/A
85
2
8
5
0.1
Sodium benzoate 0.25 g and potassium metabisulfite 0.75 g
