Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt
2017
Dirican, L.K.
In this study physicochemical and microbiologic properties of probiotic yoghurt not including pine honey and including various proportion (2%, 4%, 6%) pine honey on days 1, 7, 14, 21 of storage were investigated. Sensory analysis of prepared yoghurt were realized on day 7 of storage. Goal of this research was to observe effect of pine honey on properties of probiotic yoghurt. If positive results are obtained, a new one will be added to functional product assortment.At the analysis result of probiotic yoghurt including various proportion of pine honey reduced pH values, reduced syneresis level, decreased water holding capacity and increased titratable acidity were determined storage. Microbiologic analysis showed that numbers of Lb. delbrueckii ssp. bulgaricus, Streptococcus thermophilus and Lb. acidophilus decreased through mid of storge time but they increased to last day of storage.In consequence sensory analyses performing with expert panelist on the 7th day of storage probiotic yoghurt containing honey %2 was approved. Increasing honey ratio adding into yoghurt revealed positive effects on physicochemical, microbiologic and sensory values.
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Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)
