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146 IV.Resultados y discusión. Capítulo II
small since, according to Francis (1983), values lower than 3 units cannot be
easily detected by the human eye.
3.3.5. Sensory properties
Figure 5 shows the scores of the attributes of appearance, sweetness,
acidity, consistency and overall acceptability in the three oat fermented
samples analysed by the members of the panel (1, 14 and 28 days’ storage at
4 ºC). Significant differences between samples corresponding to different
storage times were also included, by indicating the homogeneous groups
(same letter in the plot), by means of an LSD test.
Before tasting the three samples, the panelists considered the fermented
oat milk to have a good appearance with the exception of the sample stored
for 28 days. This might be due to the phenomenon of syneresis, which is
negatively evaluated in these types of products.
As regards sweetness, in spite of the fact that all the samples were
equally sweetened with sucrose, the panelists detected differences between
the samples stored for 1 and 28 days (p < 0.05). This could be due to the low
pH and greater acidity of samples at the end of the storage (Table 3), which
has a direct impact on the sweetness evaluation. Although samples stored
for 14 days were evaluated as less sweet than those stored for 1 day, the
differences in the response were not significant.
The results given by the evaluation of the attribute of acidity coincide
with what was observed for sweetness. The panelists did not appreciate any
differences between samples stored for 14 and 28 days (p < 0.05), which
exhibited significant differences in both pH and TA (Table 3).