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 9

Mean value for total plate count (log₁₀ CFU/ml) of whey beverage developed with different processing and preservation techniques.

Treatments	Storage days				Mean ± SE
	0	30	60	90
	2.36 ± 0.1^b	2.39 ± 0.2^b	2.43 ± 0.2^ab	2.48 ± 0.2^a	2.41 ± 0.2^A
	2.17 ± 0.1^cde	2.18 ± 0.1^cd	2.21 ± 0.1^c	2.25 ± 0.1^c	2.20 ± 0.1^B
	1.77 ± 0.2^h	1.86 ± 0.2^g	1.88 ± 0.2^g	1.93 ± 0.2^g	1.86 ± 0.2^C
	1.48 ± 0.1^j	1.63 ± 0.2^i	1.69 ± 0.1^hi	1.73 ± 0.1^h	1.63 ± 0.1^D
	1.38 ± 0.2^dfg	1.35 ± 0.1^def	1.32 ± 0.2^fgh	1.30 ± 0.1^hi	1.37 ± 0.2^E
	1.04 ± 0.1^f	1.05 ± 0.1^f	1.09 ± 0.1^ef	1.18 ± 0.2^def	1.07 ± 0.1^F
	0.98 ± 0.1^g	0.85 ± 0.1^h	0.78 ± 0.1^i	0.71 ± 0.1^j	0.83 ± 0.1^G
Mean ± SE	1.96 ± 0.1^C	2.02 ± 0.2^B	2.16 ± 0.2^AB	3.29 ± 0.1^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.