Firman Jaya, Lilik Eka Radiati, Teti Estiasih, Dewi Masyithoh
Growing demand for natural sweeteners highlights honey powder’s potential in dried yogurt enhancement. Despite its nutritional and industrial advantages, its low glass transition temperature presents processing challenges. This study evaluated the effects of honey powder concentrations on physicochemical and sensory properties of spray-dried yogurt. A vacuum drying technique was applied to produce honey powder, and spray-dried yogurt was subsequently blended with honey powder at different concentrations. Adding honey powder at 6.4–12.8% improved bulk density, flowability, and dissolving time without compromising hygroscopicity. Moisture content increased from 2.08% to 4.72%, and water activity ranged from 0.35 to 0.46 but remained within acceptable limits. Sensory evaluations showed that overall acceptability was highest at 12.8%, while sweet taste intensity did not differ significantly among honey-containing samples. These findings underscore honey powder as a multifunctional sweetener in dried yogurt, providing insights for product innovation and catering to health-oriented consumer preferences. © 2025 The Author(s). Published with license by Taylor & Francis Group, LLC.
Department of Animal Products Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, Indonesia; Center for Local Food Development Studies, Universitas Brawijaya, Malang, Indonesia; Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; Department of Animal Husbandry, Faculty of Animal Husbandry, Islamic University of Malang, Malang, Indonesia
