Journal
FOOD SCIENCE AND TECHNOLOGY
Volume 40, Issue -, Pages 258-263Publisher
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/fst.09219
Keywords
non-dairy milk; Brazil nut; Macadamia; Baru; lactose free
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Funding
- FAPEG (Research Foundation of the State of Goias, Brazil)
- CAPES (Coordination and Improvement of Higher Level or Education Personnel)
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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 degrees 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.
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