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IV. Resultados y discusión. Capítulo II 233
better accepted. Moreover, the overall acceptability of the product after
being stored for 28 days at 4 ºC is remarkable, which leads to the
conclusion, in terms of sensory attributes, the product shelf life might be
standardised as it is for conventional yoghurts.
4. CONCLUSIONS
Hazelnut milk containing 3 g/100 mL of glucose, 2.75 g/100 mL of
inulin and 6 mL/100 mL of mixed culture inoculum allowed us to obtain a
fermented product after 3.5 h of fermentation time, which ensures high
probiotic survivals. Indeed, at 28 storage days, GG viability was maintained
above the level recommended as being the minimum in order to ensure
health benefits (10 7 cfu/mL) and, thus, it may be considered as a functional
food. The metabolic activity of the starters was maintained both throughout
the 28 storage days and also after a simulated digestion in which the GG
viability was only reduced by around 35%. These results point to the
adequate selection of growth factors and a wide availability of nutrients,
including nitrogen sources. Although sensory evaluation showed a greater
preference for samples stored for short times, the panel members also
accepted the product after 28 storage days.
Hence, thanks to the positive results in both physicochemical and
microbiological analyses, as well as the sensory attribute evaluations, the
obtained product might be considered a new functional food suitable for
many different targeted groups, such as vegetarians, the lactose-intolerant or