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Effect of Concentration and Temperature on the Rheological Properties of Oat Milk

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Abstract

The rheological behavior of oat milk (Avena sativa L.) at different concentration (5, 10, 15, and 20 °Brix) was studied in the temperature range of 10, 20, 30, and 40 °C using a controlled stress rheometer. Power law model adequately described the flow behavior of oat milk (0.881–0.987). The value of flow behavior index (n) was less than unity (0.19–0.68) at all temperature and concentration range indicating the shear-thinning (pseudoplastic) nature of oat milk. Consistency index (k) increased with soluble solids concentrations and decreased with temperature. The Arrhenius equation adequately described the effect of temperature on the viscosity. The activation energies for flow of oat milk quantified using Arrhenius equation increased with solid concentration and ranged from 7.43 to 303.64 kJ/mol. The effect of concentration on the viscosity followed the exponential model. The empirical model obtained from the study could well-describe the combined effect of temperature and concentration within the range of the study. It was concluded that temperature and concentration had a significant effect on the rheology of the oat milk.

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Acknowledgments

The authors would like to acknowledge the Department of Biotechnology, Government of India, for financial support.

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  1. Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, 721302, West Bengal, India

    Aastha Deswal, Navneet Singh Deora & Hari Niwas Mishra

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  1. Aastha Deswal
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Correspondence to Aastha Deswal.

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Deswal, A., Deora, N.S. & Mishra, H.N. Effect of Concentration and Temperature on the Rheological Properties of Oat Milk. Food Bioprocess Technol 7, 2451–2459 (2014). https://doi.org/10.1007/s11947-014-1332-8

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