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Rheological behavior of plant-based beverages

2019; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 40; Issue: suppl 1 Linguagem: Inglês

10.1590/fst.09219

1678-457X

Kamilla Soares SILVA, André Luis Borges Machado, Cláudio Fernandes Cardoso, Flávio Alves da Silva, Fernanda Ferreira Freitas,

Postharvest Quality and Shelf Life Management

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 (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the models of Newton, Ostwald-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 Ostwald-de Waele model, at the three temperatures for both beverages, presenting a non-Newtonian behavior, with a pseudoplastic characteristic (n <1). In 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.