TABLE 2.

pH and acidity values of salep drinks prepared by substituting salep powder (SP) with chia seed mucilage powder (MP) for two different storage days (mean ± standard deviation).

Sample code a	Storage (days)	pH b	Acidity (% lactic acid)
KS	0	6.44 ± 0.01E	0.142 ± 0.00CD
	2	6.49 ± 0.01BC	0.147 ± 0.00BCD
CS10	0	6.46 ± 0.02DE	0.142 ± 0.00CD
	2	6.50 ± 0.00AB	0.142 ± 0.00CD
CS20	0	6.46 ± 0.02CDE	0.140 ± 0.00D
	2	6.50 ± 0.00AB	0.150 ± 0.00ABC
CS30	0	6.47 ± 0.02CD	0.145 ± 0.00CD
	2	6.52 ± 0.02A	0.155 ± 0.00AB
CS40	0	6.46 ± 0.01DE	0.142 ± 0.00CD
	2	6.49 ± 0.01BC	0.157 ± 0.00A

^a KS (0.7% SP) as control drink, CS10 with a mucilage substitution of 10% (0.63% SP + 0.07% MP), CS20 with a mucilage substitution of 20% (0.56% SP + 0.14% MP), CS30 with a mucilage substitution of 30% (0.49% SP + 0.21% MP), and CS40 with a mucilage substitution of 40% (0.42% SP + 0.28% MP).

^b Different superscript letters in a column show significant statistical differences (p < .05).