Physicochemical, Rheological, and Microbiological Attributes of Honey-Fortified Probiotic Drinkable Yogurt

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Research at Suleyman Demirel University has investigated the properties of drinkable yogurts prepared with three distinct types of honey (flower, pine, and thyme) in amounts of 10 and 20% and probiotic cultures (Lactobacillus acidophilus and Bifidobacterium spp.). The study aimed to assess the physicochemical, rheological, and microbiological attributes of these yogurts and determine the optimal amount of honey for commercial production.

Key Takeaways:

  • The study found that the serum separation quantities of the yogurts rose with the honey ratio, with the highest separation observed in the yogurt with 20% pine honey.
  • All the honey-fortified drinkable yogurts were found to be non-Newtonian pseudoplastic liquids that are thixotropic, with the apparent viscosity and consistency coefficients increasing with the honey ratio.
  • The L. acidophilus and Bifidobacterium spp. counts rose to more than 5.0 log CFU/mL in the experimental yogurts containing honey (except for the sample with 20% flower honey), indicating an increase in probiotic bacteria.
  • The panelists preferred the 10% honey-fortified drinkable yogurts over the others, with the yogurts with flower honey being mostly favored followed by pine and thyme honeys.
  • Adding more than 10% of honey degraded the product's quality and acceptability.
  • 10% is an optimal amount for flower and pine honey, with a smaller amount recommended for thyme honey.
  • The study suggests that more research is needed on honey-fortified drinkable yogurt for its commercial production.

Statistics:

  • 10% is an optimal amount of honey for flower and pine honey, while a smaller amount is recommended for thyme honey.
  • The L. acidophilus and Bifidobacterium spp. counts rose to more than 5.0 log CFU/mL in the experimental yogurts containing honey.
  • 20% pine honey resulted in the highest serum separation quantities among the yogurts.
  • 21 days of storage resulted in a significant increase in L. acidophilus and Bifidobacterium spp. counts.

Sources:

  • NewsRx. Findings from Suleyman Demirel University Advance Knowledge in Foods and Raw Materials (Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt). Life Science Weekly. October 21, 2025; p 1214.
  • Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt. Foods and Raw Materials, 2024,13(2):320-329. (Foods and Raw Materials - http://jfrm.ru).