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 8

Mean value for titratable acidity (%) of whey drink developed with different processing and preservation techniques.

Treatments	Storage days				Mean ± SE
	0	30	60	90
	0.78 ± 0.1^r	0.81 ± 0.1^q	0.89 ± 0.2^p	0.91 ± 0.2^n	0.84 ± 0.1^G
	0.87 ± 0.2^op	0.92 ± 0.1^n	0.98 ± 0.2^lm	0.87 ± 0.2^p	0.91 ± 0.2^F
	0.92 ± 0.4^no	0.95 ± 0.3^mn	1.02 ± 0.3^l	1.09 ± 0.2^k	0.99 ± 0.3^E
	1.26 ± 0.3j	1.32 ± 0.2^hi	1.34 ± 0.2^ghi	1.40 ± 0.2^de	1.33 ± 0.2^D
	1.30 ± 0.1^ij	1.35 ± 0.2^fgh	1.37 ± 0.1^efg	1.39 ± 0.2^def	1.35 ± 0.1^C
	1.43 ± 0.2^d	1.49 ± 0.2^c	1.57 ± 0.3^b	1.63 ± 0.1^a	1.53 ± 0.2^B
	1.79 ± 0.2^def	1.77 ± 0.1^efg	1.75 ± 0.1^fgh	1.62 ± 0.1^hi	1.76 ± 0.1^A
Mean ± SE	1.15 ± 0.3^D	1.21 ± 0.3^C	1.25 ± 0.2^B	1.27 ± 0.2^A

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.