Rheological characterization of a drink made with Chenopodium quinoa Willd., Glycine max L. and Amaranthus caudatus L. "quinoa, soja and kiwicha" and Stevia rebaudiana Bertoni "Stevia"

Abstract

The purpose of research was to determine the rheological characteristics of a nutritional drink made to quinoa, amaranth and soy base. For that a Brookfield rotational viscometer DV-E, version 1.1, was used to determine: rheological index, consistency index, apparent viscosity profile and mathematical model of drink rheological behavior to 18 and 25°C. At both temperatures, the prepared presented a consistency index (K) of 3,7454 and 0,1747 Pa.sn, respectively. The behavior index (n) was 0,3685 and 0,460, respectively. The mathematical model obtained by regression was τ = 3,7454 γ0,3685 and τ = 0,1747 γ0,4600, respectively. At 18 and 25°C not was marked difference in apparent viscosity profile own of a pseudoplastic fluid. Mathematical models were fitted with a determination coefficient above 98%. The drink presented pseudoplastic characteristics and the Power law model described adequately rheological behavior at different temperatures.