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IV.Resultados y discusión. Capítulo II 139
A
Glucose
0.77 (0.11)
Fructose
0.71 (0.06)
Sucrose
0.074 (0.011)
Fructan 1
Fructan 2
B
Fructose
0.225 (0.009)
Mannitol
0.275 (0.006)
Sucrose
0.0053 (0.0009)
Fructan 1
Fructan 2
Figure 3. Chromatograms with sugar peaks obtained in HPAC-PAD analysis
for oat milk (A) and fermented oat product after 28 days of storage at 4 ºC (B).
Sugar concentrations are indicated (mean values in g/100 mL and (standard
deviation)).
Prior to the fermentation process, sucrose (from oat), glucose and
fructose (added), were present in oat milk. Other sugars (peaks), which
could not be identified, could come from the added inulin, taking into
account the thermal stability of -glucans (Lazaridou and Biliaderis, 2007):
They were classified as fructans, which is a term that includes both inulin
and its derivatives (Roberfroid, 2005). After the fermentation process, a