Physical Stability of Chestnut Lily Beverages (CLB): Effects of Shear Homogenization on Beverage Rheological Behavior, Particle Size, and Sensory Properties

Abstract

The processing parameters have a crucial influence on the stability and sensory quality of beverages. The focus of this study is to observe the rheological behavior, particle size distribution, stability, color change, and sensory evaluation of chestnut lily beverages (CLB) at different rotational speeds (0~20,000 rpm) using a high-shear homogeneous disperser. The CLB system exhibited non-Newtonian shear-thinning behavior. As the homogenization speed increased (0~12,000 rpm), the viscosity increased (0.002~0.059 Pa.s). However, when the rotational speed shear continued to increase (12,000~20,000 rpm), the viscosity decreased slightly (0.035~0.027 Pa.s). Under all homogeneous conditions, the turbidity and precipitation fractions were the lowest when the rotational speed was 12,000 rpm: the sedimentation index was lowest at this point (2.87%), and the relative turbidity value of CLB was largest at this point (80.29%). The average beverage particle diameter and ascorbic acid content showed a downward trend at the homogenization speed from 0 to 20,000 rpm, whereas the total soluble solids (TSS) content followed the opposite trend. The results show that these physical properties can be correlated with different rotational speeds of homogenization. This study explained the effect of homogenization speed on CLB properties, which needs to be considered in beverage processing, where high-speed shear homogenization can serve as a promising technique.