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• Akın, Nİhat(1)
• Mercan, Emİn(1)

• MakaleAçık Erişim2017Scopus SJRQ2/r/bayburt/13881
  Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt

  Mercan, Emİn; Akın, Nİhat

  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.

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  AtıfScopus17·WoS16·OpenAlex17

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