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168 IV.Resultados y discusión. Capítulo II
2.3.7 Colour parameters
The colour coordinates were measured from the infinite reflection
spectrum in a spectrocolorimeter (CM-3600 d, MINOLTA Co; Japan). A 20
mm depth cell was used. The CIE L * a * b coordinates were obtained using
illuminant D65/10º observer. The colour of almond milk samples was
characterised as to Lightness (L * ), chrome (C * ab ), hue (h * ab ) and Whiteness
Index (WI), as defined in equations (3) to (5). The colour differences (E)
between fermented and non-fermented samples were also calculated by
using equation (6).
* *2 *2
C ab a b
(3)
*
* *
h ab arctan b a
(4)
* 2 *2 * 2
100
L a
WI 100
b
(5)
* 2 * 2 *
L
a
b
2
E
(6)
2.3.8 Sensory analysis
A 16-member semi-trained panel evaluated fermented almond products
with two different storage times (1 and 28 days) at 4 ºC. The panelists were
selected on the basis of their interest, availability, lack of food allergies and
their threshold to basic flavours.The members of the panel were trained
following the method described by Mårtensson et al. (2001) with some
modifications. They were trained to score attributes of sweetness, acidity,
almond flavour, consistency and mouthfeel and overall acceptability using
interval scales that varied from 1(slightly) to 5 (extremely).