Abstract
Abstract In this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, serum separation values, water holding capacity decreased and titratable acidity increased with increasing the ratio of the added honey during the storage. Lactobacillus. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus counts were statistically significantly (P<0.01) lower than control samples in honey added yoghurt samples from the beginning to the end of storage. Streptococcus thermophilus counts did not change much during storage and were higher than control samples in yoghurt samples with honey from the beginning. The brightness (L*) decreased with increasing honey ratio. The a * and b * values of all honey-added yoghurt samples were higher than those without honey. Although yoghurt with 2% pine honey had the same points as the yoghurt with 4% pine honey in terms of some sensory properties, it was the most liked yoghurt. For people who do not like to consume plain yoghurt, honey added yogurt can be a good alternative functional food. Producers should produce formulations for this type of yogurt and the consumption of yogurt should be increased.
Highlights
Yoghurt is one of the most popular fermented dairy products worldwide, which has great consumer acceptability due to its health benefits other than its basic nutrition (Weerathilake et al, 2014)
Organoleptic, rheological, texture, microstructure and nutritional composition properties of yogurt depend on several factors such as fermentation process, type of milk, species of milk obtained, types of milk solids, solid non-fat, starter cultures and probiotic strains, packaging and storage conditions, components added such as sweeteners and flavour (Fazilah et al, 2018; Weerathilake et al, 2014)
Probiotic bacteria may adversely affect the development of other starter bacteria through the metabolites they produce during fermentation and extend the fermentation process
Summary
Yoghurt is one of the most popular fermented dairy products worldwide, which has great consumer acceptability due to its health benefits other than its basic nutrition (Weerathilake et al, 2014). It is traditionally made from the spontaneous or induced lactic acid fermentation of milk (Widyastuti et al, 2014; Fazilah et al, 2018). Standard yogurt is typically manufactured from the conventional starter culture strains, Lb. delbrueckii ssp. An increasing number of studies have indicated the health benefits related to their regular consumption (Akalın et al, 2012; Cruz et al, 2013)
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