Enhancing Yogurt Functionality With Bee Pollen Extract and Ascorbic Acid: Process Optimization and Shelf‐Life Stability

ABSTRACT This study aimed to optimize and evaluate the quality of yogurt enriched with bee pollen extract. During a 28‐day storage period, physicochemical (pH, titratable acidity, syneresis, water retention capacity, viscosity, color), antioxidant (phenolic content, ascorbic acid, antioxidant activity), microbiological, and sensory parameters were assessed across four formulations: control yogurt, yogurt with ascorbic acid, yogurt with bee pollen, and yogurt with both bee pollen extract and ascorbic acid. The manufacturing conditions were initially investigated through preliminary sequential experiments to define the experimental domain and identify the factors affecting yogurt pH prior to Response Surface Methodology (RSM) optimization. Building on the knowledge gained from this stage, a response surface methodology based on a central composite design was used to improve the procedure and model the impacts of the chosen variables. The effects of three independent variables—incubation time (3–10 h), bee pollen extract incorporation rate (10%–16%), and starter culture concentration (0.03%–0.17%)—were studied with final pH as the response. The optimal conditions were an incubation time of 3 h 17 min, a bee pollen extract incorporation rate of 11.59%, and a starter concentration of 0.05%. Results showed that enriched yogurts, especially those with bee pollen extract and ascorbic acid, exhibited better physicochemical stability (lower syneresis, higher viscosity), higher antioxidant capacity, and acceptable microbiological quality. Sensory analysis revealed no significant differences in texture, consistency, or aroma, but improvements in taste, acidity, and color were observed. This study highlights the potential of bee pollen extract and ascorbic acid as functional ingredients to improve yogurt quality and stability during refrigerated storage while enhancing its nutritional value, offering perspectives for developing value‐added dairy products with improved consumer appeal.