Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

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dc.authorscopusid15735689600
dc.authorscopusid57214233188
dc.contributor.authorCoşkun, Fatma
dc.contributor.authorKarabulut Dirican, L.
dc.date.accessioned2022-05-11T14:44:59Z
dc.date.available2022-05-11T14:44:59Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, serum separation values, water holding capacity decreased and titratable acidity increased with increasing the ratio of the added honey during the storage. Lactobacillus. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus counts were statistically significantly (P<0.01) lower than control samples in honey added yoghurt samples from the beginning to the end of storage. Streptococcus thermophilus counts did not change much during storage and were higher than control samples in yoghurt samples with honey from the beginning. The brightness (L*) decreased with increasing honey ratio. The a * and b * values of all honey-added yoghurt samples were higher than those without honey. Although yoghurt with 2% pine honey had the same points as the yoghurt with 4% pine honey in terms of some sensory properties, it was the most liked yoghurt. For people who do not like to consume plain yoghurt, honey added yogurt can be a good alternative functional food. Producers should produce formulations for this type of yogurt and the consumption of yogurt should be increased. © Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
dc.identifier.doi10.1590/fst.24818
dc.identifier.endpage625
dc.identifier.issn1678-457X
dc.identifier.scopus2-s2.0-85078413232
dc.identifier.scopusqualityQ2
dc.identifier.startpage616
dc.identifier.urihttps://doi.org/10.1590/fst.24818
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9865
dc.identifier.volume39
dc.indekslendigikaynakScopus
dc.institutionauthorCoşkun, Fatma
dc.institutionauthorKarabulut Dirican, L.
dc.language.isoen
dc.publisherSociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectHoney
dc.subjectHoney-added yoghurt
dc.subjectPine honey
dc.subjectProbiotic yoghurt
dc.titleEffects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt
dc.typeArticle

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