Effect of Honey Concentration on the Quality and Antioxidant Properties of Probiotic Yogurt Beverages from Different Milk Sources
Asif Anwar, Muhammad Abrar Faiz, Juncai Hou
Abstract
This study investigates the impact of honey concentrations (1%, 3%, and 5%) on the physicochemical, sensory, textural, rheological, and antioxidant properties of probiotic yogurt beverages made from sheep, cow, and blended milk. Honey, used as a natural fortifier, enhanced antioxidant activity, probiotic viability, and sensory attributes, particularly flavor and viscosity. Sheep milk yogurt exhibited superior nutritional and textural properties due to its higher solid and nutrient content. Increasing honey levels improved lactic acid fermentation, gel matrix stability, and water-holding capacity, though excessive concentrations occasionally increased syneresis and reduced bacterial counts. Texture profile analysis indicated that 3% honey optimized hardness, springiness, and cohesiveness, strengthening the yogurt matrix. This study highlights honey’s dual role as a sweetener and functional ingredient, enhancing yogurt beverages’ health benefits, stability, and consumer appeal.