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188 IV.Resultados y discusión. Capítulo II
of the product, since the almond flavour would hardly be detected.
Therefore, the success of this product in the food market would depend on a
firm marketing strategy focusing on the product’s beneficial health
properties. From a holistic point of view, it is remarkable that fermented
almond milks were approved without distinction due to the storage time
effect (p < 0.05), albeit with low marks. Therefore, some modifications in
mouthfeel and/or flavour should be studied in more detail in order to ensure
the developed product enjoys wide acceptance.
4. CONCLUSIONS
The optimal combination of growth factors which would ensure the
minimum recommended cell population (≥ 10 7 cfu/mL) in the functional
fermented product was 0.75 g/100 mL of glucose, 0.75 g/100 mL of
fructose, 2 g/100 mL of inulin and 6 mL/100 mL of inoculum. This
fermented product showed a pH = 4.6 after fermentation, with no changes
taking place during storage time, while the TA increased from 0.19 to 0.23
g/100 mL lactic acid. The viability of bacteria (≥ 10 7 cfu/mL) was
maintained throughout the entire storage time and their consumption of
monosaccharides and sucrose was observed, while they released mannitol
into the medium and longer-chain fructan did not decrease during the
storage time. The particle size increased during fermentation, while the
negative - potential decreased, in line with the partial neutralisation of the
protein ionisation groups and the flocculation induced by the poor quality of
the solvent caused by the fall in pH. This promoted the formation of a weak