Relationship between Physicochemical and Sensory Characteristics of Commercial Plant-Based Beverages

ABSTRACT

This study aims to evaluate the relationship between the physicochemical characteristics and sensorial profile of a plant-based beverage. The beverages were classified as hypotonic (cashew nut, oat, and soybean beverages) and isotonic (rice and spelt grain beverages). The spelt grain and cashew nut beverages presented a higher content of particles with flocculation and higher sedimentation values. The viscosity of the beverages varied from 5.0–16.8 mPa.s. The viscosity and color attributes in the sensorial analysis were considered “about-right” or “much-more-than-ideal” by over 50% of the judges for the soybean (81 judges for both viscosity and color, respectively) and oat (65 and 69, respectively) beverages. The highest acceptability index for the flavor attribute was found for the soybean beverage, which was the most preferred beverage (p < .01).

摘要

本研究旨在評估植物性飲料的理化特性與感官特徵之間的關係。飲料分為低滲（腰果，燕麥和大豆飲料）和等滲（大米和斯佩爾特穀物飲料）。拼寫穀物和腰果飲料的顆粒含量較高，絮凝和沉降值較高。飲料的粘度從5.0-16.8 mPa.s不等。超過50%的大豆（分別為粘度和顏色的81名評委）和燕麥（分別為65和69）飲料的粘度和顏色屬性被認為是’近似正確’或’遠超理想’。大豆飲料的風味屬性可接受性指數最高，大豆飲料是最受歡迎的飲料（p<.01）。

KEYWORDS:

• Vegetable drink
• viscosity
• just-about-right
• osmolality
• technological parameters

Disclosure statement

The authors declare no conflict of interest.

Supplementary material

Supplemental data for this article can be accessed on the publisher’s website

Additional information

Funding

This work was supported by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (Capes) [001]; Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) [308489/2020-9,445648/2014-7,469104/2014-7]; Fundação de Amparo à Pesquisa do Estado de Mato Grosso [222927/2015]; Instituto Federal de Educação, Ciência e Tecnologia Goiano (IF Goiano) [23218.000175/2019-95].