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230 IV.Resultados y discusión. Capítulo II
Table 5. Mean values and (standard deviation) of Lightness (L * ), hue (h * ab),
chrome (C * ab) and White Index (WI) of fermented hazelnut products stored
for different times at 4 ºC. Values of hazelnut milk are shown for comparison.
Colour difference (E) between non-fermented and fermented hazelnut milks
is also presented.
Sample L * C * ab h * ab WI E
HM 84.98 (0.19) 8.37 (0.05) 93.8 (0.5) 82.81 (0.16) -
FHM 0 d 85.59·(0.14) ab 8.78 (0.03) ab 91.7·(0.2) ab 83.13·(0.10) a 0.80· (0.15) ab
FHM 1 d 85.5 (0.3) a 8.48 (0.16) c 92.5 (0.7) c 83.2 (0.3) a 0.55 (0.26) a
FHM 7 d 85.3 (0.4) a 8.61 (0.20) bc 92.4 (0.4) bc 82.9 (0.4) a 0.53· (0.19) a
FHM 14 d 85.98 (0.20) bc 8.76 (0.15) ab 91.4 (0.3) a 83.5 (0.2) c 1.14· (0.17) c
FHM 21 d 86.25 (0.06) c 8.86 (0.04) b 91.0 (0.3) a 83.64 (0.04) c 1.12· (0.07) c
FHM 28 d 85.96 (0.05) bc 8.75 (0.05) ab 91.4 (0.3) a 83.45 (0.07) c 0.50· (0.02) bc
a,b,c
Different letters in same column indicate significant differences between measurement
times (95% confidence level)
3.3.4 Sensory properties
Figure 6 shows the scores of the attributes of appearance, sweetness,
acidity, consistency, hazelnut flavour and overall acceptability in the three
fermented hazelnut samples analysed by the members of the panel (1, 14
and 28 days stored at 4 ºC); statistical differences between storage time were
also included.