The effect of oat, almond and coconut milk compared with cow's milk on the rheological properties and stability of sugar-free starch creams was studied. The stability of the creams was assessed by centrifugation of the samples. It was found that creams with almond and coconut milk had the highest stability recorded on the 2nd, 5th and 10th day of storage. A comparison of the strength of the creams was analyzed by penetrometer. The cream with almond milk exhibited the highest strength and the lowest with oat milk. Rheological studies were performed at 50 °C in a controlled shear rate mode. The data showed that all systems studied are non-Newtonian fluids. All creams were pseudoplastic fluids. Creams with coconut and almond milk had the highest initial viscosity. Creams obtained with cow's and oat milk, on the other hand, had significantly higher stability. The energy value of the obtained creams was also calculated, with the highest values for cream with cow's milk, and the lowest values for coconut and almond milk.
Dzhivoderova‐Zarcheva et al. (2025) studied this question.