Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 64, Issue 1, Pages 99-107Publisher
WILEY
DOI: 10.1111/j.1471-0307.2010.00635.x
Keywords
Sunflower honey; Yoghurt; Streptococcus thermophilus; Lactobacillus delbrueckii subsp; bulgaricus
Categories
Funding
- Selcuk University Coordinating Office, Konya, Turkey
Ask authors/readers for more resources
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 degrees 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available