Effects of sunflower honey on the physicochemical, microbiological and sensory characteristics in set type yoghurt during refrigerated storage

Abstract

The primary purpose of this research was to monitor the influence of sunflower honey addition (2%, 4% and 6% w/v) to yoghurt milk on survival of the microbial flora of yoghurt and the physicochemical and sensory characteristics during refrigerated storage for 4 weeks. The water activity decreased according to the addition of honey with higher concentrations in the storage period (4°C). At the end of fermentation, pH values of yoghurt samples ranged between 4.33 (without honey) and 4.52 (addition of honey with 6%). The highest water holding capacity, consistency and the lowest brightness values were determined in the groups produced with 6% honey addition. The water holding capacity and a* (redness) values of the honey incorporated yoghurt samples increased during storage. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus values of the yoghurt with honey increased compared with the control group samples (P < 0.01). Addition of honey to yoghurt milk has affected the vitality of the characteristics starters in the incubation and storage time of the yoghurt samples (P < 0.01). Optimum sweetness was obtained with the samples containing 4% honey level.

Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization

“…Moreover, low syneresis at optimum DLS content can be attributed to high WBC of fructose monosaccharide in DLS composition (Staley 1987). The similar results reported by Sert et al (2011) in relation to the sunflower honey addition to set-type yoghurts. However, the highest syneresis level was observed for yoghurts containing 9 % v/v DLS with the lowest TTA.…”

“…7-9): The significant difference of TCD value between the blank sample and yoghurts supplemented with DLS could thus be due to decrease the L value by increasing DLS content. Similar observations were reported by Sert et al (2011) and Cakmakci et al (2014) respectively for incorporating sunflower honey and carrot juice into set-type yoghurts. Due to the main colour parameters (a, b and L), a significant difference for CH, HA and CI attributes was also found among the various formulation (Table 1).…”

“…3b). The increase in Brookfield viscosity observed when fructose is added instead of sucrose or when lactose is hydrolyzed in glucose and galactose is related to the higher WBC of monosaccharides compared to disaccharides (Sodini et al 2004;Sert et al 2011). In this condition, there is an aggregation due to the conjunction of the agglutination of fat globules and certain proteins at low temperatures (Fig.…”

Sensory attributes of low‐fat strawberry yoghurt as influenced by honey from different floral sources, sucrose and high‐fructose corn sweetener

“…As far as we know, there are no studies that compare the sensory attributes and overall acceptability of yoghurt made with honey from different floral sources to that of sucrose and corn sweeteners. However, a recent paper by Sert et al. (2011) considered the use of sunflower honey in yoghurt production.…”

Short communication: Viability of culture organisms in honey-enriched acidophilus-bifidus-thermophilus (ABT)-type fermented camel milk

“…Because of its healthy qualities, honey is increasingly used as a natural sweetener in various food products, including cultured milks (Varga, 2006;Süle and Varga, 2009;Sert et al, 2011). Honey-fortified foods are viewed as value-added products, and consumers are willing to pay a premium for them (Ustunol and Gandhi, 2001).…”