Evaluation of Effects of Various Acacia Honey Additives on Properties of Yoghurts During Storage

Authors

  • M. Čanigová Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
  • A. Kovácsová Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
  • Z. Remeňová Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
  • M. Kročko Department of Animal Products Evaluation and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia

Keywords:

yoghurt, acacia honey, lactic acid bacteria, sensory evaluation

Abstract

The effect of three different amounts of acacia honey (1, 3 and 5 %) on the survival of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and on the chemical and sensory properties of yogurts was tested. Analyses were carried out shortly after manufacture, 7 and 14 days of storage. The obtained values were compared with the those for yogurt without any addition of the acacia honey. During storage of yoghurts the count of bacteria decreased. The smallest changes in the numbers of bacteria have been found during storage of yoghurt with the highest addition of honey. This type of yogurt reached the highest antioxidant activity and the highest score in sensory evaluation.

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Published

2017-03-15

How to Cite

Čanigová, M., Kovácsová, A., Remeňová, Z., & Kročko, M. (2017). Evaluation of Effects of Various Acacia Honey Additives on Properties of Yoghurts During Storage. Chemické Listy, 111(3), 213–216. Retrieved from http://w-ww.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/101

Issue

Vol. 111 No. 3 (2017)

Section

Articles