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Journal of Entomology

Year: 2019 | Volume: 16 | Issue: 1 | Page No.: 9-16
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Authors

Yasser Essam Elenany

Yasser Essam Elenany

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Research Article

Effect of Incorporation of Marjoram Honey on the Sensory, Rheological and Microbiological Properties of Goat Yogurt

Yasser Essam Elenany Yasser Essam Elenany's LiveDNA
Background and Objective: Health benefits of honey have long been realized by humans to treat a variety of ailments. Besides its sugar composition, honey consists of a number of bioactive compounds. So, this study aimed to analyze the effect of adding bee honey (one of the most widespread of medical plant honeys, Marjoram bee honey) on the rheological, microbiological and organoleptic properties of goat yogurt which containing Probiotic Lactobacillus casei EMCC761 during 14 days of refrigerated storage. Materials and Methods: Fifteen formulations of goat yogurt were prepared, each varying in the added marjoram bee honey in amount [(0, 5, 10, 15 and 20 % (v/v)], all inoculated with L. casei EMCC761 (0.2 g L–1 of goat milk). Results: The incorporation of marjoram honey positively affected several characteristics in goat yogurt containing L. casei EMCC761, like the texture, viscosity and microbial quality. All yogurt formulations presented counts of L. casei EMCC761 above 6.0 log CFU g–1 by 14 days of storage but the presence of bee honey increased the counts (1 log CFU g–1) of L. casei EMCC761 and yogurt starter bacteria during14 days of storage. Conclusion: The results of this study presented a successful incorporation of both the Probiotic L. casei EMCC761 and the marjoram bee honey as ingredients of a new goat dairy product with satisfactory nutritional, sensory and microbial quality.
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