EFFECT OF ADDED RAPE HONEY ON CHOSEN PHYSICOCHEMICAL AND TEXTURAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF YOGURTS DURING STORAGE

Abstract

This study evaluated chosen physicochemical properties, antioxidant activity and textural properties of yogurts during refrigerated storage. The yogurts were divided into four groups as follows: control group without any additions of honey (K) and yogurts samples with the different addition 1, 3 and 5 % (w/v) of rape honey (A, B and C). These samples were analysed during fourteen days of storage at cooling temperature (6 ±1 °C). Yogurt samples were analyzed for dry matter content, fat content, pH values, lactic acid percentage, antioxidant activity and textural properties (firmness and cohesiveness). Dry matter content increased gradually with increased addition of honey. On the contrary, the rising addition of honey caused a decrease of fat content. The pH values of yogurt samples decreased during storage. The lowest firmness and cohesiveness was observed in the sample with highest addition of rape honey.