. 2019 Feb 14;32(10):1591–1602. doi: 10.5713/ajas.18.0750

Table 6.

pH, acidity, vitamin C, total sugars, reducing sugars and non-reducing sugars of whey from paneer supplemented with different date extracts

Date cultivars	pH	Acidity (%)	Vitamin C¹⁾	Total sugars (%)	Reducing sugars (%)	Non-reducing sugars (%)
Control paneer whey	5.23±0.02^a	0.43±0.06^d	1.33±0.15^e	3.98±0.46^c	2.26±0.14^d	1.72±0.38^c
Aseel extract paneer whey	5.14±0.01^c	0.57±0.03^c	19.26±0.72^b	13.93±0.56^a	11.81±0.35^A^a	2.11±0.36^bc
Rabi extract paneer whey	5.19±0.01^b	0.97±0.01^a	16.25±0.75^c	13.31±0.24^a	10.11±0.43^b	3.20±0.20^a
Irani extract paneer whey	5.16±0.02^bc	0.53±0.06^cd	9.78±0.12^d	11.20±0.56^b	8.28±0.16^c	2.92±0.68^ab
Muzafati extract paneer whey	5.23±0.01^a	0.85±0.03^b	21.59±1.36^a	13.97±0.57^a	10.12±0.55^b	3.85±0.10^a

¹⁾

mg/100 g of extract.

^a–e

Means with different letters in the same column show significant (p<0.05) differences between treatments.