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228 IV.Resultados y discusión. Capítulo II
the obtained rheological parameters, the progress of the degree of
flocculation can be deduced. Data from 28 days onwards did not follow the
above mentioned trend due to the significant phase separation in the system,
commented on above, and shown in Figure 5, which is coherent with the gel
matrix contraction and its subsequent loss of serum retention capacity.
Figure 5 shows pictures of fermented hazelnut milk stored for 1 (5.A),
14 (5.B) and 28 (5.C) days at 4 ºC. As can be seen, the fermentation process
provoked serum separation in hazelnut milk due to the physicochemical
changes commented on above. This phenomenon was evaluated through the
percentage of serum separation, observed in Figure 5. After 1 storage day,
11 ± 2% of serum separation was observed which only significantly
increased after 21 storage days (p < 0.05). After 28 storage days, 25.1 ±
0.9% serum separation was observed.
A B C
Figure 5. Pictures of fermented hazelnut milk stored for 1 (A), 14 (B) and 28
(C) days at 4 ºC. Red circumference marks the separated serum phase.