Rheological behavior of plant-based beverages

Kamilla SILVA, André MACHADO, Cláudio CARDOSO, Flávio SILVA, Fernanda FREITAS
2019 Food Science and Technology  
Considering the need to understand the fluid rheology, the aim of this paper was to study the rheological behavior of the following plant-based beverages: plant-based beverage made of Brazil nut and Baru (EHCBB) and nut-based beverage made of Brazil nut and Macadamia (EHCBM). Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut
more » ... f Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the models of Newton, Dstwald-de Waele, Herschel Bulkley and Bingham. The formulations of the beverages were obtained from a simplex-centroid design, based on the panelists acceptance in the sensorial evaluation. Rheological behavior showed no differences between the beverages and rheological data were best fit to Dstwald-de Waele model, at the three temperatures for both beverages, presenting a non-Newtonian behavior, with a pseudoplastic characteristic (n <1). On general, the nut-based beverage made of Brazil nut and Macadamia presented lower values than a plant-based beverage made of Brazil nut and Baru for an apparent viscosity, at the three temperatures, requiring less tension to flow.
doi:10.1590/fst.09219 fatcat:ynbu3uf2sna5djunfvzyczfxba