Rheological behavior of plant-based beverages

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.

摘要 本研究旨在探究巴西栗（Bertholletia excelsa）与巴鲁果（Dipteryx alata Vogel）复配的植物基饮品，以及巴西栗（Bertholletia excelsa）与澳洲坚果（Macadamia integrifolia）复配的坚果基饮品，在25、45、80℃三个温度下的流变行为。实验数据分别拟合至牛顿（Newton）、奥斯特瓦尔德-德瓦尔（Ostwald-de Waele）、赫歇尔-巴尔克利（Herschel Bulkley）及宾汉（Bingham）流变模型。两款饮品的配方基于感官评价中评审员的接受度，通过单纯形重心设计（simplex-centroid design）得到。结果显示，两款饮品的流变行为无显著差异；在三个测试温度下，二者的流变数据均最优拟合于奥斯特瓦尔德-德瓦尔模型，表现出非牛顿流变行为且具备假塑性特征（n<1）。总体而言，在三个测试温度下，巴西栗与澳洲坚果复配的坚果基饮品的表观黏度低于巴西栗与巴鲁果复配的植物基饮品，流动所需的剪切应力更小。