Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

Abstract

On 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.

Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior

“…This fact, combined with the results of the bioactive compounds, indicate a material with relevant nutritional, technological and functional action applicable to several industrial segments. Examples of these applications in the design of new products may be the inclusion of bacaba powder as a functional enrichment component in fronzens formulations, in yourtes as in research by Coskun & Karabulut Dirican (2019), or as a base of probiotics similar to the food bases developed by Ribeiro et al (2019).…”

Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt

“…The pH of yogurts increased significantly (P < 0.05) during storage until the 21 days of storage (Table 3). Other ingredients as pine honey had been employed to reduce syneresis, and producers can use it in yogurt formulations decreasing serum separation (Coskun & Karabulut Dirican, 2019).…”

Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures

“…Therefore, yoghurt bacteria are very important to human nutrition. In addition, having antimicrobial activity increases the importance of yoghurt bacteria (Suskovic et al, 2010;Celik et al, 2016, Coskun & Karabulut Dirican, 2019).…”