The antimicrobial properties of honey counteract the probiotic properties of yogurt
the verdict
CONTESTED
contested - the weight sits with the refuting side
refutedsupported
the weight of evidence
0 sources for · 2 against
Studies investigating the addition of honey to probiotic yogurt examine its effects on physicochemical, rheological, and microbiological properties, but the available source notes do not confirm that honey counteracts probiotic properties.
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.
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.
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