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186 IV.Resultados y discusión. Capítulo II
assays (p < 0.05). Moreover, the total colour difference (E) values between
non-fermented and fermented almond milks were not affected by the storage
time (p > 0.05); the mean value being 2.69 ± 0.03. According to Francis
(1983), values lower than 3 units cannot be easily detected by the human
eye.
3.3.6 Sensory analysis
Figure 4 shows the scores of the attributes of appearance, sweetness,
acidity, consistency and overall acceptability in the fermented almond
samples tested by the members of the panel (after 1 and 28 storage days at
4ºC). Statistical differences between storage times were also included,
showing the homogenous groups according to a LSD test (95% of
confidence level).
Before tasting the fermented products, the panelists considered their
appearance was good and this attribute was unaffected by the storage time
(p < 0.05). Nor were any significant differences appreciated in sample
consistency. Once the samples were tasted, in spite of the fact that the same
amount of sucrose was added to both samples, the panelists appreciated
more sweetness in the sample stored for 28 days (p < 0.05). Coherent with
the sensory perception acidity-sweetness relationship, samples stored for 1
day were appreciated as being significantly more acid in taste than those
stored for 28 days. However, the longer the storage time, the greater the TA
(Table 4). This controversial result could be explained by considering the
synthesis of the volatile acetic acid brought about by L. reuteri, which is
seen to transfer detectable vinegary, pungent and acidic odours into