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 class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Fatty acid compounds</td><td class="align_center">Values (%)</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Linolenic acid</td><td class="align_center">51.15 ± 0.70</td></tr><tr><td class="align_left">Linoleic acid</td><td class="align_center">25.42 ± 0.30</td></tr><tr><td class="align_left">Oleic acid</td><td class="align_center">7.88 ± 0.40</td></tr><tr><td class="align_left">Palmitic acid</td><td class="align_center">7.63 ± 0.30</td></tr><tr><td class="align_left">Mysteric acid</td><td class="align_center">8.11 ± 0.19</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>Values are presented as means of triplicate analysis, along with standard deviations.<br/></div></td></tr></table>

<div>Fatty acid composition of chia seeds.</div>

Journal of Food Quality

tab3

Table 3

Table 3: 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 3 | 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 