. 2016 Jun 29;53(6):2558–2568. doi: 10.1007/s13197-016-2218-8

Table 2.

Physico-chemical analysis of whey based pineapple beverage

		pH	TSS	Acidity (%)	Color
		pH	TSS	Acidity (%)	L	a	b	ΔE*
W₁B	0	3.78^a ± 0.01	14.6^a ± 0.01	1.61^a ± 0.01	63.28^a ± 0.02	−4.7^a ± 0.01	16.12^a ± 0.03	65.46^a ± 0.01
	10	4.32^b ± 0.01	15.0^e ± 0.01	1.48^b ± 0.02	65.46^b ± 0.01	−7.89^c ± 0.03	13.04^e ± 0.01	29.22^e ± 0.02
	20	4.89^c ± 0.02	14.7^f ± 0.01	1.40^c ± 0.01	67.57^d ± 0.01	−10.5^d ± 0.01	13.00^e ± 0.02	61.78^a ± 0.01
	30	5.47^d ± 0.01	14.9^g ± 0.02	1.32^c ± 0.01	71.87^e ± 0.01	−13.5^e ± 0.01	20.22^f ± 0.01	168.04^f ± 0.01
W₂B	10	4.25^b ± 0.02	13.8^b ± 0.01	1.56^b ± 0.01	65.38^b ± 0.02	−4.6^a ± 0.01	11.10^b ± 0.01	29.02^b ± 0.01
	20	4.75^c ± 0.01	13.00^c ± 0.02	1.45^d ± 0.01	66.11^b ± 0.01	−4.9^a ± 0.03	13.04^c ± 0.01	17.53^c ± 0.02
	30	5.21^e ± 0.01	11.00^d ± 0.01	1.39^e ± 0.02	70.32^c ± 0.01	−5.52^b ± 0.01	8.67^d ± 0.03	105.7^d ± 0.01

Mean ± SD. Values followed by different superscript letter in a column are significantly different (p ≤ 0.05)

W₁B: Cheese whey based beverage. W₂B: Paneer whey based beverage. ΔE*: Total Color Difference