Using of Honey and Olive Oil in Production of Synbiotic Yoghurt

Abstract

The effect of fortification with both honey and olive oil on yoghurt quality was investigated. Control yoghurt was made using classic yoghurt culture and whole milk. Fou other yoghurt treatments were made by ABT culture and whole milk fortified with 0+0, 2+1, 4+2, and 6+4% of honey and virgin olive oil respectively. The sixth treatment was prepared using ABT culture and skim milk contained 6% honey + 4% virgin olive oil. Changes in rheological, chemical, microbial and organoleptic properties of yoghurt were monitored during refrigerated storage (4°C) for 15 days. Mixing of yoghurt milk with honey and olive oil to milk showed a slight decrease in the rate of acidity development. Fortification of milk with honey and olive oil had no clear effect on coagulation time, but increased curd tension and decreased curd syneresis values. Addition of honey and olive oil increased acidity, TS, fat, ash and TVFA contents of the examined yoghurt while there were no differences in TN and WSN values. Yoghurt made with honey and olive oil had lower TVBC, moulds and yeasts numbers as compared with control. Adding of honey and olive oil stimulated the growth and viability of bifidobacteria which helped in maintenance their counts above the recommended levels (10 6 cfu.g-1) for a probiotic effect. Finally, supplementation of yoghurt with honey and olive oil greatly improved the sensory evaluation scores.

An Innovative Method for the Production of Yoghurt Fortified with Walnut Oil Nanocapsules and Characteristics of Functional Properties in Relation to Conventional Yoghurts

“…The other distinguishing characteristics of the sensory evaluation of the yoghurts with added oil were rated slightly worse by the panellists than the control yoghurts. The sensory quality analysis conducted by Ammar et al [52] for yoghurts with different levels of olive oil addition to probiotic yoghurts showed that the addition improved the ratings for texture, consistency, and flavour of fresh products, while after storage, these quality attributes were rated slightly worse. In contrast, a study by Barrantes et al [53] indicated that the addition of vegetable oils to yoghurt negatively affected the sensory quality evaluation of these products.…”