Relation between quality and rheological properties of lactic beverages Original Research Article

The physicochemical (pH, fat and total solids content), sensory (appearance, consistency and taste), and rheological characteristics of five different commercial brands of lactic beverages were determined. Rheological measurements were obtained at 5°C and 25°C using a Brookfield rheometer. The experimental data were described by the power law and Herschel–Bulkley models. The ANOVA of the results were conducted using an incomplete block design, and using Tukey test. Samples showed a significant difference (P⩽0.05%) for fat content and pH. There was a significant difference in total solids content only among Nestlé (A), Batavo (C), and Parmalat (D) samples. Sensory evaluation showed more global acceptability for Nestlé; however, Nestlé and Vigor (E) lactic beverages obtained better results for appearance than for consistency and taste. Batavo obtained the best score for taste. All test samples exhibited non-Newtonian behavior, with thixotropy. Upward curves showed pseudoplastic behavior, while downward curves showed dilatant behavior with the exception of the Nestlé sample, at 25°C. Lactic beverages from all brands analyzed showed similar rheological behavior.