Table 4.

Optimized level of process parameter for high fiber and low calorie whey based watermelon beverage

Attributes	Predicted value	Experimental valuea	% deviation	tcal
Flavour	7.46	7.21	−3.36	−1.78
Mouthfeel	7.49	7.43	−0.80	−0.50
Aftertaste	7.72	7.4	−2.9	−1.047
Viscosity	13.55	13.96	3.0	1.78
Sedimentation	1.55	1.54	−1.30	−0.969
TSS	15.34	15.29	0.85	−0.21

H_o: μ_o = μ₁, t_cal < t _table at p < 0.1, ‘H_o’ was accepted

^aMean of five replications