Characteristics of yoghurt fortified with black cumin honey

الملخص EN

The aim of this study was to investigate the effect of some bioactive compounds such as phenolic compounds, antioxidants, organic acids, carotenoids, and vitamins of black cumin honey at different concentrations 5,10 and 15% on activity of lactic acid bacteria during fermentation as well as, total plate counts, aerobic& anaerobic bacteria, Str.

thermophillus, Lb.

bulgaricus, Coliform, yeasts and molds counts affecting the prolongation of the yoghurt shelf life till second week of storage at 6 ±2°C.

Yoghurt (made by traditional yoghurt culture) were held at 6±2°C for 14 days.

The titratable acidity and total solids of yoghurt were increased with increasing black cumin honey concentrations and storage period.

The values of fat, protein and total solids content increased significantly with the increasing in the percentage of bee honey.

Also the values of ash content decreased significantly with the increasing of bee honey.

The total plate counts were increased in all treatments till the end of storage period and Str.

thermophiles and Lb.

bulgaricus counts were increased up to the end of storage period.

Yoghurt made with 5% and 10% black cumin honey gained the highest of overall scores.