Rheological behavior of plant-based beverages

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

doi:10.1590/fst.09219

Cited by 17 publications

(11 citation statements)

References 26 publications

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“…The rheological parameters were determined in a Searle type rotational rheometer with concentric cylinders (Brookfield, R/S plus SST 2000, Stoughton, MA, USA), using the methodology proposed by Silva et al (2019). Two continuous curves (ascending and descending) were created, varying from 0 to 200 s -1 , in order to eliminate thixotropy.…”

Section: Rheological Analysismentioning

confidence: 99%

Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties

et al. 2022

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The present study aimed to develop and perform physicochemical and sensory analyses of new vegetable beverage with cashew nuts (C), brown rice, and prunes (P). Four formulations (F) were developed: F1: 3% C + 9% P; F2: 6% C + 9% P; F3: 3% C + 12% P; F4: 6% C + 12% P. All formulations had good acceptance with grades ranging from 6.14 to 7.23. Among formulations, F3 showed more promising from a functional and sensory point of view, since presented a higher content of oleic acid and antioxidant activity, and showed lower values for calories, lipids and viscosity compared to all other formulations. It was concluded that it was technically possible to develop an alternative vegetable beverage for those allergic to cow's milk, those with lactose intolerance, and people with obesity or cardiovascular and digestive problems.

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Section: Rheological Analysismentioning

confidence: 99%

Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties

et al. 2022

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“…Similarly, Silva et al (2020) reported that the most suitable model was the Power-Law (Ostwald-de Waele Model) for plant-based beverages made from Brazil nuts. In the literature, there is no study on the change in rheological properties of fermented almond milk samples obtained by adding fruit juice at different rates during the fermentation period, in the knowledge of the authors.…”

Section: Determination Of Rheological Properties Of Fermented Almond ...mentioning

confidence: 99%

“…Technologically, plant milk (soy milk, oat milk, almond milk, coconut milk, etc.) consist of suspensions of plant material dissolved in water and fragmented (Dhakal et al, 2014; Mäkinen et al, 2016; Silva et al, 2020). Almond milk is an excellent source of vitamin E in the form of alpha‐tocopherol and manganese with high nutritional content.…”

Section: Introductionmentioning

confidence: 99%

“…Similarly,Manzoor et al (2019) stated that the almond milk samples showed a non-Newtonian pseudoplastic flow behavior and the apparent viscosity values decreased as the shear rate increased. In another study(Silva et al, 2020), the effects of different measurement temperatures on the rheological properties of a plant-based beverage made from Brazil nut were examined and all samples were classified as non-Newtonian fluids with pseudoplastic character (n < 1) Bernat et al (2015). reported that fermented almond milk showed non-Newtonian-pseudoplastic (n < 1) flow behavior at the end of the fermentation period Içier et al (2015).…”

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confidence: 99%

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Investigation of the changes in rheological properties and some quality characteristics of probiotic fermented almond milk with added different ratios of orange juice

Duran

Çevik

2022

Food Processing Preservation

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In this study, the changes in pH, titratable acidity, survival of Lactobacillus acidophilus, mold and yeast counts, rheological properties, and sensory evaluation of fermented almond milk samples with and without added 100% orange juice at three different ratios (10%, 20%, and 30%) were investigated. pH and titratable acidity values of fermented almond milk samples varied between 3.97–4.40 and 0.178%–0.478% at the end of the fermentation process, respectively. It was determined that the survival of L. acidophilus content of fermented samples varied between 7.58 and 7.95 log CFU/ml. The best suitable rheological model for the flow behavior of all fermented almond milk samples was the Power‐Law model. Fermented almond milk samples with added 20% and 30% orange juice was more preferred by the panelists. It is thought that the results of this study could provide valuable information for equipment and pumping systems that can be installed on an industrial scale. Practical applications In recent years, cereals (oats, rice, corn), legumes (soybean, cowpea, chickpea), oilseeds (sesame, sunflower, flaxseed), and hard‐shelled fruits (almond, coconut, hazelnut, peanut, walnut) is widely used in the production of plant milk. In this study, the changes in some quality and rheological properties of fermented almond milk samples with added different ratios of orange juice were investigated. It was determined that all fermented almond milk samples had high probiotic content at the end of the fermentation stage. As a result of the sensory evaluation, it was determined that the acceptability of fermented almond milk with added 20% and 30% orange juice was very high compared to other samples.

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“…Silva et al . (2020) developed a plant‐based beverage made of Brazil nut and baru almond and added a synthetic hydrocolloid (carboxymethylcellulose – CMC) to maintain the beverage stability. Fioravante et al .…”

Section: Introductionmentioning

confidence: 99%

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

Coutinho

Ribeiro

Prado

et al. 2021

Int J of Food Sci Tech

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This study aimed to isolate and characterise green banana starch (GBS) and to investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% and 6.0% GBS on physicochemical and sensory properties of a fermented product based on baru almond (Dipteryx alata Vogel) water extract with probiotic bacteria. GBS showed high gelatinisation temperature (73.37 °C), enthalpy (16.61 J g À1 ) and final viscosity (239.6 RVU). On the contrary, it showed a low tendency to retrograde (67.53 RVU), water solubility (0.02%), water absorption (1.85 g g À1 ) and gel hardness (6.7 N). Higher addition levels of GBS increased firmness, reduced syneresis and positively affected pH, titratable acid, soluble solids and colour of baru almond-based fermented products. The incorporation of 4.5% GBS was well accepted and preferred over the control sample (no GBS addition). GBS can be used as a natural thickener. The baru almond-based fermented product with 4.5% GBS stands out for having potential probiotic properties and for being a promising dairy alternative.

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Rheological behavior of plant-based beverages

Abstract: 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).

Cited by 17 publications

References 26 publications

Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties

Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties

Investigation of the changes in rheological properties and some quality characteristics of probiotic fermented almond milk with added different ratios of orange juice

Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria

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