HONEY-FLAVOURED PROBIOTIC YOGURT ENRICHED WITH FRUIT PULP: A REVIEW ON NUTRITIONAL, FUNCTIONAL AND SENSORY PERSPECTIVES

Abstract

Yogurt is a widely consumed fermented dairy product known for its nutritional richness and health-promoting properties.

In recent years, functional yogurt formulations incorporating natural sweeteners and fruit additives have gained significant

attention due to consumer demand for healthier alternatives. This review focuses on the impact of honey and fruit pulp

supplementation on the physicochemical, microbiological, sensory, and nutritional qualities of yogurt. Honey not only

enhances flavour but also contributes antimicrobial and antioxidant benefits, while fruit pulp improves nutritional value

and consumer acceptability. Evidence from previous studies indicates that honey-fruit yogurt formulations demonstrate

improved protein content, desirable acidity levels, enhanced organoleptic scores, and beneficial probiotic activity.

Furthermore, such functional yogurts are associated with potential health benefits, including improved digestion, enhanced

immunity, and reduced risks of metabolic disorders. This review highlights the technological aspects, health implications,

and future scope of honey-flavoured probiotic yogurt supplemented with fruit pulp, suggesting its promising role as a

functional food in the global dairy industry