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222 IV.Resultados y discusión. Capítulo II conditions involved in hazelnut processing might provoke the breakage of protein bonds, as confirmed by the analyses after and before pasteurisation. The absorbance value prior to the heat treatment was lower (0.502 ± 0.008) than that of pasteurised milk (0.870 ± 0.005). Other authors also reported that high heating can cause some proteins to break down in cow milk (Douglas et al., 1981; Walstra, 2003). Amino acid consumption by bacteria provokes the elimination of the amino group that reacts with the OPA reagent (Heller 2001). In fact, the longer the storage period, the lower the absorbance values (Table 3), this concurs with the fact that bacteria need nitrogen sources for their metabolism, despite the low storage temperature (Tamime and Robinson, 2000). Nevertheless, the observed decrease was not significant after 14 storage days (p < 0.05), which could be explained by considering that GG will be in a stationary growth phase. 3.3.2 Sugar contents Knowing the sugars profiles in fermented products can provide interesting information about the fermentation process and bacterial activity during the product shelf life. Figure 3 shows typical chromatograms of sugar peaks obtained from non-fermented (HM) and fermented hazelnut milk (FHM) samples after 1, 14 and 28 storage days at 4 ºC. Table 4 summarises the concentrations of the different sugar concentrations present in fermented hazelnut milks throughout storage time (0, 1, 7, 14, 21 and 21 days).
IV. Resultados y discusión. Capítulo II 223 Figure 3. Chromatograms of sugar peaks obtained in HPAC-PAD assays from non-fermented hazelnut milk (HM) and its fermented products (FHM) after 1, 14 and 28 storage days at 4 ºC. Peaks identified were glucose (1), fructose (2), sucrose (3) and an oligosaccharide, residual from inulin, which that was classified as fructan (4) As can be seen, the glucose content dropped significantly after the fermentation process, falling from 3.05 ± 0.25 to 1.11 ± 0.09 g/100 mL after 1 storage day at 4 ºC and completely disappeared after two storage weeks (p < 0.05). This was expected, since GG was viable throughout the 28 storage days (Table 3) and glucose is the basic nutrient of this bacterium (Corcoran et al., 2005). The small amount of fructose present in nonfermented milk (peak 2) was also consumed. Moreover, the initial sucrose
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UNIVERSITAT POLITÈCNICA DE VALÈNC
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Agraïments A Chelo González per t
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RESUMEN La tesis doctoral tiene com
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Dentro del amplio abanico de propie
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colonies forming units per mL is re
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En el disseny i optimització del p
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ÍNDICE PÁGINA Justificación e in
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Justificación e interés del traba
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pretende que el producto fermentado
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I. Introducción 9 En la introducci
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Vegetable milks and fermented deriv
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14 I. Introducción 1. INTRODUCTION
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16 I. Introducción able to adapt t
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18 I. Introducción large quantitie
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20 I. Introducción observe signifi
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22 I. Introducción Table 1. Raw ma
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24 I. Introducción Table 2. Main f
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26 I. Introducción KAMUT (cereal)
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28 I. Introducción Spelt (cereal)
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30 I. Introducción Husked cereals
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32 I. Introducción or sucralose) a
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(1) Nutriops S.L. (Spain) (2) Soria
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36 I. Introducción animal milks an
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38 I. Introducción with great sens
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40 I. Introducción and Streptococc
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42 I. Introducción prebiotics such
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44 I. Introducción new generation
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46 I. Introducción In the developm
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48 I. Introducción Biel W, Bobko K
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50 I. Introducción Chisholm A, Man
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52 I. Introducción Dykes L and Roo
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54 I. Introducción Jing P and Hu X
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56 I. Introducción Mattes RD, Kris
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58 I. Introducción Philips KM, Rug
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60 I. Introducción Sharma A and Ka
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62 I. Introducción Wu WH, Kang YP,
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II. Contribución científica del t
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III. OBJETIVOS
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70 III.Objetivos 70 III. Objetivos
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IV. Resultados y discusión 73 Se s
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IV. Resultados y discusión 75 micr
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Capítulo I Elección de las “lec
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IV. Resultados y discusión. Capít
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% Volume particles number (%) % Vol
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Capítulo II Diseño y optimizació
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IV.Resultados y discusión. Capítu
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Development of a non-dairy probioti
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158 IV.Resultados y discusión. Cap
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Conclusiones ‣ Las altas presione
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de los yogures convencionales, espe
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leche de vaca, vegetarianos…). De
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