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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).
IV.Resultados y discusión. Capítulo II 147 appearance 5 overall acceptability a a b 4 3 2 1 a a b b a ab sweetness ab b a 0 a b b a b oat flavor c acidity 1 day stored consistency 14 days stored 28 days stored Figure 5. Panelists’ evaluation of the attributes of appearance, sweetness, acidity, consistency and overall acceptability in the oat fermented samples after 1, 14 and 28 days’ storage at 4 ºC a, b, c Different letters in same attribute axis indicates significant differences between storage times (p
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UNIVERSITAT POLITÈCNICA DE VALÈNC
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Agraïments A Chelo González per t
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RESUMEN La tesis doctoral tiene com
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Dentro del amplio abanico de propie
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colonies forming units per mL is re
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En el disseny i optimització del p
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ÍNDICE PÁGINA Justificación e in
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Justificación e interés del traba
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pretende que el producto fermentado
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I. Introducción 9 En la introducci
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Vegetable milks and fermented deriv
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14 I. Introducción 1. INTRODUCTION
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16 I. Introducción able to adapt t
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18 I. Introducción large quantitie
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20 I. Introducción observe signifi
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22 I. Introducción Table 1. Raw ma
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24 I. Introducción Table 2. Main f
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26 I. Introducción KAMUT (cereal)
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28 I. Introducción Spelt (cereal)
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30 I. Introducción Husked cereals
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32 I. Introducción or sucralose) a
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(1) Nutriops S.L. (Spain) (2) Soria
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36 I. Introducción animal milks an
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38 I. Introducción with great sens
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40 I. Introducción and Streptococc
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42 I. Introducción prebiotics such
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44 I. Introducción new generation
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46 I. Introducción In the developm
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48 I. Introducción Biel W, Bobko K
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50 I. Introducción Chisholm A, Man
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52 I. Introducción Dykes L and Roo
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54 I. Introducción Jing P and Hu X
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56 I. Introducción Mattes RD, Kris
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58 I. Introducción Philips KM, Rug
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60 I. Introducción Sharma A and Ka
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62 I. Introducción Wu WH, Kang YP,
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II. Contribución científica del t
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III. OBJETIVOS
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70 III.Objetivos 70 III. Objetivos
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IV. Resultados y discusión 73 Se s
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IV. Resultados y discusión 75 micr
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Capítulo I Elección de las “lec
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IV. Resultados y discusión. Capít
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% Volume particles number (%) % Vol
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Hazelnut milk fermentation using pr
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200 IV.Resultados y discusión. Cap
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t (Pa) 226 IV.Resultados y discusi
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Capítulo III Posibles efectos func
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% of total A IV. Resultados y discu
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IL-8 concentration (ng/mL) IV. Resu
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Conclusiones ‣ Las altas presione
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de los yogures convencionales, espe
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leche de vaca, vegetarianos…). De
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