Impact of Fortification With Honey on Some Properties of Bio-Yoghurt

Abstract

The effect of supplementation with honey on yoghurt quality was studied. Five treatments of yoghurt were made from buffaloe's and cow's milk mixture (1:1). Control yoghurt was made using classic yoghurt culture, whereas the other four treatments were made by ABT culture and milk fortified with 0, 2, 4, and 6% honey. Changes in rheological, chemical, microbial and organoleptic properties of yoghurt were monitored during refrigerated storage (4°C) of yoghurt for 15 d. Results showed that addition of honey to milk had no significant effect on ABT starter activity. A curd tension increased, whereas curd syneresis decreased in bio-yoghurt fortified with honey. Acidity, TS, WSN and TVFA contents of yoghurt supplemented with honey were higher than those of control. The contents of fat, ash and TN were similar in both. Addition of honey to yoghurt improved the viability of bifidobacteria. Bifidobacteria counts were similar to accepted threshold (106 cfu g-1) for a probiotic effect. Also, addition of honey improved the body, texture and flavour of the yoghurt.

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

“…Glušac et al (2015) found that the pH values of yoghurt samples with acacia honey added at different ratios at beginning and end of storage (21 days) were lower according to the ones without honey. The results of this study are similar to those of Glusac et al At a research conducted by Ammar El-Tahra et al (2015), the pH values of yoghurt samples containing honey and ABT culture (S. thermophilus, Lb. acidophilus, B. bifidum) were lower than the pH values of samples containing only ABT culture at the beginning and at the end of storage (15 day) as it is in this study.…”

“…The viability of probiotic bacteria in fermented milk is decreased due to the damage caused by the acid formed (Shah, 2000). Of the acid content of the medium is slightly increased as a result of honey addition, low acid tolerance probiotic bacteria are adversely affected (Ammar El-Tahra et al, 2015). At the end of incubation, acidity should be above pH 4.6 and rapid cooling should be performed to prevent acidity (Özer, 2010).…”

“…Two studies are similar except 6% honey added yoghurt. Ammar El-Tahra et al (2015) determined that bio-yoghurt samples with 4%, %6 and %2 honey respectively have the highest scores in terms of overall acceptability on the 7th day of storage. On Metry & Dways's study (Metry Wedad & Dways, 2009) oweral acceptability of classic yoghurts containing 2%, 4% 6% and 9% honey was determined.…”

Chemical Composition, Sensory Evaluation, Starter Activity and Rheological Properties of Cow and Coconut Milk

“…Susceptibility to syneresis values of fresh treatments A and F were 23.7 and 25.3% respectively. These results are similar to that found by Ammar et al, (2014), who cleared that there is a little increase of syneresis values with using of ABT culture in yoghurt production. However, Hussein (2010) stated that increased separation of whey was found from the infants' yoghurt-like fermented products (IYFP) made with traditional starter than that made with probiotic starter (ABT-2).…”

Production of GABA‐enriched honey syrup using Lactobacillus bacteria isolated from honey bee stomach

“…In many investigations, the therapeutic effect of honey has been proven to improve or prevent diseases' progression (in humans and animals), in which some of them are recorded as follows: antifungal, antibacterial, and antiviral (Anthimidou & Mossialos, ; Candiracci et al, ; León‐Ruiz et al, ), antioxidant (Alves, Ramos, Gonçalves, Bernardo, & Mendes, ; Nayik & Nanda, ), radioprotective (Ahmad et al, ), prebiotic, and probiotic (Ammar, Ismail, Khalil, & Eid, ; Bakr, Mohamed, Tammam, & El‐Gazzar, ), antidepressant and anxiolytic (Akanmu et al, ; Al‐Rahbi, Zakaria, Othman, Hassan, & Ahmad, ), anti‐osteoporosis (Mohd Effendy, Mohamed, Muhammad, Mohamad, & Shuid, ), cardioprotective (Khalil, Tanvir, Afroz, Sulaiman, & Gan, ), and antitumor (Ahmed & Othman, ; Erejuwa, Sulaiman, & Wahab, ).…”