Studies on Quality Parameters of Set Yoghurt Prepared By the Addition of Honey

With the current upward trend in nutritional and health awareness, the consumers demands for high quality probiotic product with acceptable sensory characteristics. The main purpose of this research was to observe the influence of different levels of honey (5%, 10% and 15% and 20%) to yoghurt and its effect on viability of microbial flora of yoghurt, chemical and sensory characteristics. Honey set yoghurt mix was standardized to 3.5% fat, 12 % solid not fat and inoculated with 2% culture. A different level (5%, 10%, 15%, and 20%) of honey was added to yoghurt milk. The samples of different treatments was analyzed for fat, protein, pH, acidity, total solid , moisture percent, viability on selective media (MRS& ST) and sensory characteristics (flavor and taste, colour and appearance, body and texture and overall acceptability).The data obtained on various parameters were statistically analyzed. Honey yoghurt was fermented with traditional yoghurt culture, containing the strains of Streptococcus salivarius ssp. thermophilus NCDC074, Lactobacillus delbrueckii ssp. Bulgaricus NCDC009. Supplementation of yoghurt with levels of honey affected the viability of probiotic bacteria. Thus it can be concluded that Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus viable counts increased with 10% honey addition as compared to 5 %, 10%, 15%, and 20% honey. On the basis of chemical analysis treatment T4 showed maximum value for acidity, total solids and moisture but lower value for fat and protein. Amongst all the samples, T1 prepared from 5% honey was rated best on sensory evaluation.