UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

IV. Resultados y discusión. Capítulo II 211
2.4 Statistical Analysis
The results were analysed by means of a multifactor analysis of
variance using Statgraphics ® Centurion XVI. Multiple comparisons were
performed through 95% LSD intervals.
3. RESULTS AND DISCUSSION
3.1 Effect of growth factors on fermentation process
Table 1 shows the experimental responses for the fermentation time
(Y 1 ) and GG counts (Y 2 ) obtained for each formulation of the CCD. All the
formulations were suitable as a means of developing a probiotic hazelnut
fermented milk, since the probiotic survival was over 7 log cfu/mL in every
case, which is the minimum recommended probiotic amount in order to
ensure health effects in consumers (Gomes and Malcata, 1999; Stanton et
al., 2003; Van Niel et al., 2002). Moreover, the duration of the fermentation
process was also appropriate, since standard cow milk fermentations are
generally developed in 3-4 h (Alais, 1998). Other authors observed longer
fermentation times (≈ 6 h) in dairy yoghurt processing when GG and
standard yoghurt bacteria were used as starters (Hekmat and Reid, 2006).