Effect of different levels of pine honey addition on physicochemical,microbiological and sensory properties of set‐type yoghurt

In this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set‐type yoghurts during the storage were investigated. Antioxidant activity and total phenolic content of yoghurts with added honey increased compared to control yoghurt. There was a significant increase in water‐holding capacity (WHC), viscosity, total solids, redness (a*) and yellowness (b*) values of the yoghurt samples with the addition of honey at higher concentrations, whereas water activity (aw), pH and luminosity (L*) values decreased. Viscosity and WHC of the yoghurts increased during the storage.