Evaluation of Effects of Various Acacia Honey Additives on Properties of Yoghurts During Storage
Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra
Keywords: yoghurt, acacia honey, lactic acid bacteria, sensory evaluation
The effect of three different amounts of acacia honey (1, 3 and 5 %) on the survival of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and on the chemical and sensory properties of yogurts was tested. Analyses were carried out shortly after manufacture, 7 and 14 days of storage. The obtained values were compared with the those for yogurt without any addition of the acacia honey. During storage of yoghurts the count of bacteria decreased. The smallest changes in the numbers of bacteria have been found during storage of yoghurt with the highest addition of honey. This type of yogurt reached the highest antioxidant activity and the highest score in sensory evaluation.
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