ijfs12585-sup-0001-FigS1.tifimage/tif458KFigure S1. Chromatograms of sugar peaks obtained in HPAC-PAD assays from both pure and formulated hazelnut milk. Peaks identified were glucose (1), fructose (2), sucrose (3) and an oligosaccharide, residual from inulin, which was classified as Fructan (4).
ijfs12585-sup-0002-FigS2.tifimage/tif1518KFigure S2. Panelists' scores for appearance, sweetness, acidity, consistency, hazelnut flavour and overall acceptability in the fermented hazelnut samples stored for 1, 14 and 28 days at 4 °C. a, b Different letters in same attribute axis indicates significant differences between storage times (P < 0.05).
ijfs12585-sup-0003-TableS1.docxWord document13KTable S1. Fermentation time (Y1) and total counts of L. rhamnosus GG (Y2) after 28 storage days at 4 °C, obtained in the different fermented products corresponding to the experimental design, as a function of the factors' levels.

Please note: Wiley Blackwell is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.