Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin

Following the consumer demand of healthy vegetable products due to their interesting nutritional profiles and potential functionalities, the fermentation process of hazelnut milk with Lactobacillus rhamnosus GG and S.thermophilus was studied. The effect of different factors (glucose, inulin and inoculum contents) was analysed to ensure sufficient probiotic survivals in a minimum time. The shelf life of the optimised product was characterised in terms of its main physicochemical and quality parameters (probiotic survivals and sensory analysis). Results showed that the defined formulation allowed high probiotic survivals (approximate to 10(8)cfumL(-1)) throughout cold storage and >60% survived to the in vitro digestion process (approximate to 10(5)cfumL(-1)). Lactobacillus rhamnosus GG was no able to degrade inulin, which remained to exert health benefits in the host. The product was highly appreciated by the sensory panel during its shelf life despite the formation of a weak gel, which presented syneresis at the last storage time.