Mercan, EminAkin, Nihat2020-03-262020-03-2620171364-727X1471-0307https://dx.doi.org/10.1111/1471-0307.12332https://hdl.handle.net/20.500.12395/34998In this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were investigated. Antioxidant activity and total phenolic content of yoghurts with added honey increased compared to control yoghurt. There was a significant increase in water-holding capacity (WHC), viscosity, total solids, redness (a*) and yellowness (b*) values of the yoghurt samples with the addition of honey at higher concentrations, whereas water activity (aw), pH and luminosity (L*) values decreased. Viscosity and WHC of the yoghurts increased during the storage.en10.1111/1471-0307.12332info:eu-repo/semantics/closedAccessPine honeyYoghurtFortificationFunctional foodsArticle702245252Q1WOS:000398541800011Q3