Mercan E.Akın N.20.04.20192019-04-2020.04.20192019-04-2020171364-727Xhttps://dx.doi.org/10.1111/1471-0307.12332https://hdl.handle.net/20.500.12403/501In 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. © 2016 Society of Dairy Technologyeninfo:eu-repo/semantics/closedAccessFortificationFunctional foodsPine honeyYoghurtFortificationFunctional foodsPine honeyYoghurtArticle70224525210.1111/1471-0307.123322-s2.0-84992672539Q1WOS:000398541800011Q3