Effects of honey and whey protein concentrate addition on textural and sensory properties of probiotic yoghurt

The aim of this work was to study the effect of addition of acacia honey (H - 2, 4 and 6% w/w) on the textural and sensory properties of set probiotic yoghurt, after the production as well as during 21 days of storage at 5 degrees C. Yoghurt was prepared from raw milk (1.5% fat w/w) supplemented with whey protein concentrate (WPC - 1% w/w) and heat-treated on 95 degrees C for 10 min. Fermentation was performed using probiotic starter culture (70% Streptococcus thermophilus, 10% Lactobacillus (Lb.) bulgaricus, 10% Lb. acidophilus, 10% Bifidobacterium ssp.(w/w)). All positive effects of the WPC on the syneresis, viscosity and texture of the products remained almost unchanged after addition of honey. Sensory analysis pointed to the flavour as a source of a significant difference between samples with honey and control sample (P < 0.05), and this could be the main point for consumer acceptance of the product.