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IV. Resultados y discusión. Capítulo II 179
reduction in the monosaccharide and sucrose contents occurs, while
afterwards, they gradually decreased (p < 0.05) throughout the storage time.
These results were predictable, since starter bacteria were viable during the
entire storage time (Table 4) and, therefore, they consumed these sugars as
nutrients.
Table 5. Mean values (and standard deviation) of concentrations of the
different sugars throughout storage time (days) at 4 ºC, in fermented almond
milk (FAM). Values for non-fermented formulated almond milk (AM) are also
included for comparisons.
Sample
Mannitol
(g/100 mL)
Glucose
(g/100 mL)
Fructose
(g/100 mL)
Sucrose
(g/100 mL)
AM - 1.43 (0.17) 0.69 (0.04) 0.164 (0.008)
FAM 1d 0.89 (0.03) a 1.14 (0.07) a 0.596 (0.013) a 0.058 (0.002) a
FAM 14d 0.869 (0.011) a 1.05 (0.05) b 0.601 (0.009) a 0.043 (0.003) b
FAM 28d 0.79 (0.03) b 1.00 (0.09) b 0.55 (0.02) b 0.0243 (0.0014) c
a, b, c
Different letters in same column indicates significant differences between measurement times
at 95% of confidence level.
As observed in Table 5, the amount of mannitol within the fermented
product decreased over the storage time, although this was only significant
in the last storage day. In case of fructan peaks (Figure 1), it seems that the
longer-chain fructan (peak 5) did not decrease during the storage time,
which suggests that the bacteria was either not able to degrade this
oligosaccharide or did not have to do it due to the fact that there was