Abstract

This study aimed to investigate the physicochemical, rheological, and microbiological attributes 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 control sample was brighter while the yogurt containing 20% pine honey was more yellow during storage (21 days). The samples’ serum separation quantities rose together with the honey ratio. All the honey-fortified drinkable yogurts were found to be non-Newtonian pseudoplastic liquids that are thixotropic. However, as the honey ratio increased, the apparent viscosity and consistency coefficients increased, too. After 21 days of storage, 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). The panelists preferred the 10% honey-fortified drinkable yogurts over the others. The yogurts with flower honey were mostly favored, followed by pine and thyme honeys. Although honey contributed to the properties of drinkable yogurt, adding more than 10% of honey degraded the product’s quality and acceptability. In conclusion, 10% is an optimal amount for flower and pine honey, with a smaller amount recommended for thyme honey. More research is needed on honey-fortified drinkable yogurt for its commercial production.

Keywords

Drinkable yogurt, flower honey, pine honey, thyme honey, functional foods, dairy drinks

FUNDING

This study was financiallys upported by the Süleyman Demirel University’s Scientific Research Project Coordination Unit through Project No. BAP- 4607-YL1-16.

REFERENCES

1. Prokisch J, Badgar K, El-Ramady H. Fortification of functional foods for human health: A case study of honey and yogurt for diabetes. Environment, Biodiversity and Soil Security. 2021;5:331–340. https://doi.org/10.21608/jenvbs.2021.110812.1154
2. Abdolmaleki F, Rezaei Mokarram R, Daneshniya M, Maleki MH. Iranian grape syrup used as a prebiotic and its effect on the physicochemical, microbiological, and sensory properties of probiotic yogurt. Foods and Raw Materials. 2025;13(1):202–210. https://doi.org/10.21603/2308-4057-2025-1-634
3. Jafarpour D, Amirzadeh A, Maleki M, Mahmoudi MR. Comparison of physicochemical properties and general acceptance of flavored drinking yogurt containing date and fig syrups. Foods and Raw Materials. 2017;5(2):36–43. https://doi.org/10.21603/2308-4057-2017-2-36-43
4. Sarhir ST, Amanpour A, Selli S. Characterization of Ayran aroma active compounds by solvent-assisted flavor evaporation (SAFE) with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Analytical Letters. 2019;52(13):2077–2091. https://doi.org/10.1080/00032719.2019.1594244
5. Baskar N, Varadharajan S, Rameshbabu M, Ayyasamy S, Velusamy S. Development of plantbased yogurt. Foods and Raw Materials. 2022;10(2):274–282. https://doi.org/10.21603/2308-4057-2022-2-537
6. López‐Prieto A, Rodríguez‐López L, Rincón‐Fontán M, Moldes AB, Cruz JM. Effect of biosurfactant extract obtained from the corn‐milling industry on probiotic bacteria in drinkable yogurt. Journal of the Science of Food and Agriculture. 2018;99:824–830. https://doi.org/10.1002/jsfa.9251
7. Sibirtsev VS, Kuzmin AG, Titov YuA, Zaitseva AYu, Sherstnev VV. Gas mass spectrometry of industrial yogurts. Food Processing: Techniques and Technology. 2024;54(2):285–297. (In Russ.). https://doi.org/10.21603/2074-9414-2024-2-2507
8. Albay Z. The effect of inulin and wheat fiber addition to low-fat milk on some properties of probiotic Tulum cheese. PhD Thesis. Isparta: Süleyman Demirel University; 2022. 307 p.
9. Coskun F, Karabulut Dirican L. Effects of pine honey on the physicochemical, mirobiological and sensory properties of probiotic yoghurt. Food Science and Technology. 2019;39(Suppl.2):616–625. https://doi.org/10.1590/fst.24818
10. Kostenko O. Beekeeping and honey production in Russia. BIO Web of Conferences. 2022;48:02007. https://doi.org/10.1051/bioconf/20224802007
11. Karaçelik AA, Sahin H. Determination of enzyme inhibition and antioxidant activity in some chestnut honeys. Foods and Raw Materials. 2018;6(1):210–218. https://doi.org/10.21603/2308-4057-2018-1-210-218
12. Sánchez-Martín V, Morales P, González-Porto AV, Iriondo-DeHond A, López-Parra MB, Del Castillo MD, et al. Enhancement of the antioxidant capacity of thyme and chestnut honey by addition of bee products. Foods. 2022;11(19):3118. https://doi.org/10.3390/foods11193118
13. Oroian M. Measurement, prediction and correlation of density, viscosity, surface tension and ultrasonic velocity of different honey types at different temperatures. Journal of Food Engineering. 2013;119(1):167–172. https://doi.org/10.1016/j.jfoodeng.2013.05.029
14. Machado TADG, de Oliveira MEG, Campos MIF, de Assis POA, de Souza EL, Madruga MS, et al. Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus. LWT. 2017;80:221–229. https://doi.org/10.1016/j.lwt.2017.02.013
15. Silici S, Sagdic O, Ekici L. Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chemistry. 2010;121(1):238–243. https://doi.org/10.1016/j.foodchem.2009.11.078
16. Official methods of analysis of the Association of Official Analytical Chemists. 16th Edition. Washington: AOAC; 1997.
17. Ozunlu TB, Kocak C, Aydemir S. Factors affecting the stability of ayran. Ankara: Food Technology Association; 2007. (In Turkish).
18. Meals SE, Schiano AN, Drake MA. Drivers of liking for Cheddar cheese shreds. Journal of Dairy Science. 2020;103(3):2167–2185. https://doi.org/10.3168/jds.2019-16911
19. Akgun A, Yazici F, Gulec HA. Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt. LWT. 2016;74:521–527. https://doi.org/10.1016/j.lwt.2016.08.015
20. Gocer EMC, Ergin F, Kücükcetin IO, Kücükcetin A. In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products. Brazilian Journal of Microbiology. 2021;52:2319–2334. https://doi.org/10.1007/s42770-021-00590-4
21. Fathy HM, Abd El-Maksoud AA, Cheng W, Elshaghabee FMF. Value-added utilization of citrus peels in improving functional properties and probiotic viability of Acidophilus-bifidus-thermophilus (ABT)-type synbiotic yoghurt during cold storage. Foods. 2022;11(17):2677. https://doi.org/10.3390/foods11172677
22. Sharma S, Sekhon AS, Unger P, Lampien A, Galland AT, Bhavnani K, et al. Impact of ultrafine bubbles on the survivability of probiotics in fermented milks. International Dairy Journal. 2023;140:105591. https://doi.org/10.1016/j.idairyj.2023.105591
23. Güllü M, Beyaz D, Demirpençe H. Determination of chemical and microbiological quality of strained yoghurt samples marketed in Aydın Province. Animal Health Production and Hygiene. 2023;12(2):13–19. https://doi.org/10.53913/aduveterinary.1297717
24. Astawan M, Wresdiyati T, Suliantari, Arief II, Septiawan R. Production of synbiotic yogurt-like using indigenous lactic acid bacteria as functional food. Media Peternakan. 2012;35(1):9–14. https://doi.org/10.5398/medpet.2012.35.1.9
25. Akarca G, Denizkara AJ. Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes. International Dairy Journal. 2024;150:105841. https://doi.org/10.1016/j.idairyj.2023.105841
26. Yazıcıoğlu Y, Erdoğan S. SPSS applied scientific research methods. Detay; 2011. (In Turkish).
27. Polat G. Determination of the rheological, physicochemical characteristics and mineral contents of different floral honeys obtained from different locations. Master Thesis. Konya: Selçuk University; 2007. 51 p.
28. Durmuş R. Determination of glass transition temperature and some physicochemical properties of several honeys produced my country. Master Thesis. Erzurum: Ataturk University; 2013. 57 p.
29. Özünlü TB. Studies on some parameters affecting the quality of Ayran (drinking yoghurt). Ph.D. Thesis. Ankara: Ankara University; 2005. 127 p.
30. Mercan E. Determination of changes on some physicochemical and microbiological properties of set type yogurt produced from using different origins honeys during refrigerated storage. Master Thesis. Konya: Selçuk University; 2013. 85 p.
31. Dogan M. Rheological behaviour and physicochemical properties of kefir with honey. Journal für Verbraucherschutz und Lebensmittelsicherheit. 2011;6:327–332. https://doi.org/10.1007/s00003-010-0643-6
32. Şanlı T. A Study on some properties of Ayrans produced from milk, the protein of which is modified by transglutaminase enzyme. Ph.D. Thesis: Ankara University; 2009. 114 p.
33. Nosrat S. Salt, fat, acid, heat: Mastering the elements of good cooking. New York: Simon and Schuster; 2017. 469 p.
34. Chapagain K, Karki TB, Ojha P. Development and quality assessment of functional probiotic yoghurt drink from sweet cream buttermilk. Journal of Food Science and Technology Nepal. 2013;8:52–59. https://doi.org/10.3126/jfstn.v8i0.11750
35. Karadal F, Yıldırım Y. The quiality parameters and nutritional and health effect of honey. Journal of The Faculty of Veterinary Medicine Erciyes University. 2012;9(3):197–209. (In Turkish).
36. İnce YN. Determination of some properties in drinkable yogurt (Ayran) produced with different floral sources of honey. Master Thesis. Isparta: Suleyman Demirel University; 2019. 92 p.
37. İnce YN, Çelebi M, Şimşek B. Some chemical and sensory properties of Ayran produced by adding honeydew honey and flower honey. OKU Journal of The Institute of Science and Technology. 2022;5(3):1407–1418.
38. Fiorda FA, de Melo Pereira GV, Thomaz-Soccol V, Medeiros AP, Rakshit SK, Soccol CR. Development of kefir-based probiotic beverages with DNA protection and antioxidant activities using soybean hydrolyzed extract, colostrum and honey. LWT – Food Science and Technology. 2016;68:690–697. https://doi.org/10.1016/j.lwt.2016.01.003