Bilyaminu John Shaffa^{3<\/sup>, Fatimah Buba1&2<\/sup>, Mustafa Alhaji Is3<\/sup>, Ali Abdullahi Damasak2<\/sup> and Mohammed Adamu Milala2<\/sup>,<\/strong><\/p>\n\n\n\n}

ABSTRACT<\/strong><\/p>\n\n\n\n

Maintaining viability of starter cultures, shelflife, physicochemical and sensory properties of many finished product like yoghurt constitute a major challenge to the food industries. Moreso, the use of synthetic antimicrobials, preservatives and non-nutritive sweeteners in many of such finished products may constitute potential health effect. Therefore; this work was aimed at using naturally occurring honey as a sweetener and preservative in yoghurt production owing to its rich bioactive constituents and sweetening effect. The bioactive constituents of honey screened had a total phenolic content of 8.0-86.0 mgGAE\/g Extract, total flavonoid content of 3.15-16.7 mg QE\/g extract, moisture content of 8.8-14.7, pH of 5.88-6.46, % acidity of 0.23-0.46 Meq\/kg and DPPH value of 19.49-29.15(1C50). The different concentration of honey use in yoghurt production and stored at 4^{0<\/sup>c for 7,14 and 21 days, had no effect on the LAB counts, with all honey incorporated yoghurt samples remaining intact without rancidity during the whole storage period except for the control group. Sensory evaluation results showed that yoghurt produced using 15 and 20% honey had a high acceptability rate by the panelist in contrast to 25% and control group. Yoghurt incorporated with honey were liked and not reported rancid\/spoiled after 21 days storage at 40<\/sup>c,<\/p>\n\n\n\n}

Keywords:<\/strong> Yoghurt, Honey, DPPH, Sensory Evaluation, High Acidity and Viscosity.<\/p>\n\n\n\n