Honey-Enriched Synbiotic Yogurt: A Study on Physicochemical Characteristics

Abstract Yogurt is a fermented dairy product with probiotic benefits, and the addition of honey as a natural prebiotic can enhance its functional properties. This study aimed to evaluate the effects of different honey concentrations on total titratable acidity (TTA), pH, moisture content, protein content, and fat content in yogurt. A Randomized Group Design (RGD) with five treatments and four replications was used. The treatments consisted of yogurt with honey additions of 0% (P1), 2.5% (P2), 5% (P3), 7.5% (P4), and 10% (P5). The results showed that honey addition had no significant effect (P>0.05) on TTA (0.12–0.14%) and pH (5.53–5.73) but significantly affected moisture content (70.42–77.08%), protein content (7.30–11.25%), and fat content (3.27–4.17%). The highest protein content (11.25%) and optimal moisture and fat balance were observed in yogurt with 10% honey addition, making it the best treatment. These findings suggest that incorporating honey into yogurt formulation can improve its nutritional quality, potentially enhancing consumer acceptance and market value.