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182 IV.Resultados y discusión. Capítulo II
Table 6 also shows the SRC obtained by sample centrifugation
(expressed as percentage of precipitate after centrifugation) in both
fermented and non-fermented samples. A greater serum separation occurred
in non-fermented samples, while very few differences were observed in the
case of fermented samples stored for different lengths of time. These results
confirm the formation of a weak gel in the fermented product as a result of
the flocculation of dispersed particles due to the action of proteins, which
was able to retain part of the serum present in the almond milk. Taking into
account that neither the fermentation process nor the storage time might
affect inulin, it could also contribute to the network formation due to its
thickening and gelling capacity (Frank, 2002).
3.3.4 Rheological behaviour
Rheological parameters play a key role in the definition of the textural
and sensory perception of a new product. Table 7 shows these parameters
obtained by using a non-linear regression procedure to fit Eq. 1 to the flow
curves of fermented and non-fermented almond milks. The apparent
viscosity of samples at 50 s -1 shear rate was also shown.