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124 IV.Resultados y discusión. Capítulo II
and microstructure. In oat milk, dry matter, protein, lipid and ash contents
were also analysed. In fermented product, the starter survival throughout
storage time (1, 7, 14, 21 and 28 days) at 4 ºC was analysed, as well as the
sensory attributes. All the analyses were done in triplicate.
2.3.1 Chemical analyses
AOAC Official Methods of Analysis were used to determine moisture
(AOAC 16.006), total nitrogen (AOAC 958.48) and fat contents (AOAC
945.16) (Horwitz, 2000). Ashes were obtained following the protocol
reported by Matissek et al. (1998).
Total-glucan content was determined enzymatically with a mixedlinkage
-glucan detection assay kit (Megazyme TM International Ltd.,
Wicklow, Ireland).
Sugar profiles were analysed and the different sugars were quantified
using the following HPAC-PAD equipment: Metrohm 838 Advanced
Sample Processor (Metrohm ® Ltd.; Herisau, Switzerland) in an Advanced
Compact IC 861 ion chromatograph (IC) equipped with a pulsed
amperometric detector to monitor the separation (Bioscan 817). Prior to the
analysis, samples were diluted 1:100 with nanopure water. Sample proteins
were removed by precipitation with glacial acetic acid and centrifugation at
10,000 rpm for 10 min; pH was then reconstituted at initial values. Before
injecting samples into the equipment, they were filtered through nylon
membranes (0.45 m). A Metrosep CARB guard column (5 x 4.0 mm
Metrohm) and a Metrosep CARB 1 (250 x 4.6 mm Metrohm) analyses
column were used. 20 L of sample was injected and eluted (1 mL/min)