2025-07-212025-07-212020-06SILVA, Kamilla Soares et al. Rheological behavior of plant-based beverages. Food Science and Technology, Campinas, v. 40, Suplemento 1, p. 258-263, 2020. DOI: 10.1590/fst.09219. Disponível em: https://www.scielo.br/j/cta/a/WSPBrnBshQsVFrm9G4QvyxN/. Acesso em: 14 jul. 2025.0101-2061e- 1678-457Xhttps://repositorio.bc.ufg.br//handle/ri/28074The 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 °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.engAcesso Abertohttp://creativecommons.org/licenses/by-nc-nd/4.0/Non-dairy milkBrazil nutMacadamiaBaruLactose freeArtigo10.1590/fst.09219