Development of functional products based on yogurt and honey

The growing consumer demand for health-beneficial products encourages the development of functional foods through the addition of safe and high-quality ingredients. Beekeeping products represent one of the alternative additives that can enhance the nutritional value of food and satisfy consumer needs. This article presents research findings on the development of a functional yogurt-based product with the addition of buckwheat honey as a multifunctional ingredient. The rationale for using honey not only as a sweetener but also as a source of prebiotics, antioxidants, and antimicrobial compounds is substantiated. The experimental part of the study focused on the effect of buckwheat honey on physicochemical parameters, pH, and water activity during storage. Buckwheat honey collected in the Boryspil district of Kyiv region, which complies with the organoleptic and physicochemical standards according to DSTU 4497:2005, was used as an additive in the yogurt. Yogurt was produced with the addition of honey at concentrations of 4 % and 8 %, followed by the introduction of starter cultures (Lactobacillus acidophilus, Lactobacillus bulgaricus, and Streptococcus thermophilus). The influence of honey on the dynamics of pH and water activity in yogurt with buckwheat honey was studied over a 28-day storage period at +4 °C. The results indicate that the addition of honey contributes to a lower pH compared to the control sample, indicating increased acidity that can help limit the growth of undesirable microflora. Water activity in honey-enriched samples was also lower, which may enhance the microbiological stability of the product. Thus, the findings confirm the feasibility of using buckwheat honey as a multifunctional ingredient in yogurt production to enhance its nutritional value, functionality, and shelf life. This research opens new perspectives for the expansion of the range of functional fermented dairy products using beekeeping products.