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56 .   Rheological behavior of some berry milk-based beverages with enhanced functionality

Authors: Diana Veronica Dogaru, Mariana-Atena Poiana, Constantin Mateescu, Diana Moigradean, Daniela Stoin, Corina Costescu,Teodor Trasca

Volume 20, Issue 4;
Pages: 376-382;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The main goal of this study was to obtain and characterize in terms of rheological behavior two berry milk-based beverages. In the recipe of these beverages it was used milk, 10% berry mixture (blueberry, blackberry and raspberry), as well as, 2% sugar, respectively honey. The berry mixture used in recipe provides bioactive compounds, especially polyphenols and vitamin C. It was characterized from rheological point of view milk and mixtures sugar-milk and honey-milk in the range of temperature 5-25C. These products present non-Newtonian behavior (pseudoplastic) at all investigated temperatures. The best model that can be applied to the experimental dependencies was Oswald model (Power Law). For both berry milkshakes (with sugar and honey), the values of flow behavior index (n) are smaller than 1, so all these fluids are pseudoplastic ones (the viscosity decreases with shear rate). There were no recorded changes in the rheological character of the studied fluids at all temperature, in the range 5-25C.

Keywords: berry milk-based beverages, rheological characteristics, non-Newtonian behavior, viscosity, rheogram, Oswald model (Power Law).

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