Honey as a functional additive in yoghurt – a review

Abstract

Purpose Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt. Design/methodology/approach Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc. Findings Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures. Research limitations/implications Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food. Originality/value Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.

Utilisation of Honey in Processed Food Products

“…The emergence of functional dairy products, which essentially offer health advantages in addition to their basic ingredients, is a result of the recent public interest in healthier diets. Due to its positive connotations with health, yoghurt is the most widely consumed fermented milk product [25]. The addition of honey increases the nutritional value of yoghurt.…”

Honey as a Functional Food; Its Culinary Status

“…It was determined in clinical studies that L. acidophilus LA-5, B.lactis BB-12 and B.longum probiotic cultures are balanced in honey and that honey could be consumed as a functional food with yoghurt (Sarkar and Candra, 2019). It is indicated that methyl glyoxal content of the honey from manuka tree in New Zealand is good for gastroenterological system disorders (Yeşilada, 2019).…”

“…Functional food is the general description of the foods creating positive results for a certain function in human metabolism, a certain organ or a certain disease beside its nutrition property, healing, bearing curative or risk reduction features in diseases, beneficial for human health in short (Sarkar and Candra, 2019).…”

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

“…This plaque may rupture and lead to clot formation due to platelet activation, possibly closing the vessel completely, causing a heart attack 15 . The nutritional and medicinal value of honey combined with the presence of oligosaccharides has projected honey as a functional additive in fermented milk 16 . In addition, it is used as a sweetener and as a preservative in dairy products 17 .…”

“…The growing market for this honey type significantly contributes to its increased price; however, consumers increasingly appreciate the taste and nutritional value of honeydew honey 23 . According to the literature reports, honey is mainly added to yogurt 10 , 16 , 17 . The addition of honey, especially honeydew honey to kefir, is not commonly described in the literature.…”