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130 IV.Resultados y discusión. Capítulo II
2009). Moreover, almost all the lipid droplets are retained in the
polysaccharide-protein matrix which is responsible for the physical stability
of the oat milk, even after the sterilisation treatment. It was observed that
some proteins were attached to fat globules, thus providing protection
against the so-called Ostwald ripening or other destabilisation processes in
emulsions.
Figure 1. Confocal pictures of sterilised oat milk, where fat component
appears yellow-green in color, proteins are vivid red in color and
carbohydrates are dull red in color. PM: Polysaccharide-protein matrix, CP:
Continuous phase, f: fat droplet, p: protein.
3.2. Effect of growth factors on fermentation process
Table 1 shows the experimental values of the L. reuteri counts (log
cfu/mL) obtained for each run of the CCD. All the formulations permitted
the development of probiotic oat fermented milk, since their response
variables were over 7 log cfu/mL, which is within the probiotic amount