Table 4.

Parameters obtained after fitting the flow curves to the Carreau model for all Group X beverages (η₀—zero-shear viscosity; η∞—infinite-shear viscosity and $\dot{\gamma }$ c—critical shear rate). The superscript (*) indicates the beverage(s) that differ from the largest number of the others (12–13 beverages), per parameter (p < 0.05). Values are represented as mean ± standard deviation.

	Group X Beverages
	ƞ0 (Pa·s)	ƞ∞ (Pa·s)	$\dot{\mathit{\gamma }}$
Lupin A1	524.0 ± 95.0	1.9 × 10−2 ± 0.0	1.8 × 10−4 ± 0.0 × 10−4
Lupin A2	609.5 ± 55.2	2.4 × 10−2 ± 0.1 (*)	2.5 × 10−4 ± 0.2 × 10−4
Chickpea A1	456.7 ± 54.7	0.9 × 10−2 ± 0.0	2.6 × 10−4 ± 0.4 × 10−4
Chickpea A2	1243.8 ± 443.4 (*)	0.9 × 10−2 ± 0.1	2.0 × 10−4 ± 0.3 × 10−4
Lupin + chickpea A1	439.6 ± 200.1	1.4 × 10−2 ± 0.0	2.5 × 10−4 ± 0.6 × 10−4
Lupin + chickpea A2	233.8 ± 19.2	1.3 × 10−2 ± 0.1	2.8 × 10−4 ± 0.3 × 10−4
Lupin B1	495.3 ± 4.2	2.6 × 10−2 ± 0.3	2.0 × 10−4 ± 0.0 × 10−4
Lupin B2	658.1 ± 34.6	2.9 × 10−2 ± 0.1 (*)	1.9 × 10−4 ± 0.5 × 10−4
Chickpea B1	52.1 ± 12.5	1.2 × 10−2 ± 0.0	12.7 × 10−4 ± 4.3 × 10−4 (*)
Chickpea B2	176.4 ± 22.4	1.3 × 10−2 ± 0.0	5.6 × 10−4 ± 1.1 × 10−4
Lupin + chickpea B1	149.3 ± 45.2	1.5 × 10−2 ± 0.1	3.2 × 10−4 ± 0.3 × 10−4
Lupin + chickpea B2	354.5 ± 34.6	1.5 × 10−2 ± 0.3	4.0 × 10−4 ± 1.6 × 10−4
Oat beverage	52.6 ± 4.2	0.7 × 10−2 ± 0.0	18.8 × 10−4 ± 1.6 × 10−4 (*)
Hazelnut beverage	125.4 ± 32.8	0.8 × 10−2 ± 0.0	15.4 × 10−4 ± 2.2 × 10−4