Rheological behavior of plant-based beverages

AUTOR(ES)

SILVA, Kamilla

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

20/12/2019

RESUMO

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 (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.

Documentos Relacionados

• Rheological behavior of plant-based beverages
• Cardiovascular Benefits of Plant-Based Diets
• PATENT ANALYSIS: A LOOK AT THE INNOVATIVE NATURE OF PLANT-BASED COSMETICS
• Interindividual differences in response to plant-based diets: implications for cancer risk1234
• Standardized ileal amino acid digestibility of plant-based feedstuffs and phytase supplementation in broiler chicken diets