Table 6.
Apparent viscosity at 200 s−1, yield stress, consistency coefficient (K) and flow behaviour index (n) of yogurts.
| Product | Yield Stress (Pa) |
Apparent Viscosity at 200 s−1 (Pa·s) |
K (Pa·sn) |
n (-) |
R 2 |
|---|---|---|---|---|---|
| Soy-1 | 27.2 ± 2.50 a,b,c | 0.29 ± 0.01 a,b,c | 3.52 ± 0.06 b | 0.45 ± 0.00 a | 0.86 ± 0.01 |
| Soy-2 | 20.9 ± 1.30 a,b | 0.23 ± 0.00 a | 0.77 ± 0.65 a | 0.72 ± 0.04 b | 0.94 ± 0.01 |
| Coconut | 30.4 ± 0.46 b,c | 0.75 ± 0.01 d | 1.34 ± 0.26 a | 0.87 ± 0.04 b | 1.00 ± 0.00 |
| Cashew | 35.6 ± 2.37 c | 0.42 ± 0.01 b,c,d | 2.75 ± 0.43 a,b | 0.58 ± 0.03 a,b | 0.97 ± 0.01 |
| Almond | 28.4 ± 1.94 b,c | 0.31 ± 0.02 a,b,c,d | 6.45 ± 1.62 b | 0.37 ± 0.05 a | 0.80 ± 0.03 |
| Hemp | n.a. | 0.55 ± 0.02 c,d | n.a. | n.a. | n.a. |
| Dairy | 11.7 ± 0.39 a | 0.24 ± 0.00 a,b | 2.50 ± 0.37 a,b | 0.55 ± 0.03 a,b | 0.91 ± 0.04 |
Values followed by different superscript letters (a–d) in the same column are significantly different (p < 0.05). n.a. = not applicable as the model doesn’t fit with the hemp sample.