Soy yoghurtis not widely accepted by consumers because of generally dislike the flavor,but it
is considered healthier than pure soymilk.The effects of honey addition (0, 2, 4 and 6%)on the
improvement of sensory and physicochemical properties of probiotic soy yoghurt during 21
day of storage were investigated.The main objectives of this study were to produce soy
yoghurts with added probiotic cultures and honey as prebiotic; to determine trend of change
of pH values in yoghurt during the fermentation; to investigate the possibility of honey
addition on improvement of sensory and some physicochemical properties of probiotic soy
yoghurts, during storage. Honey addition reduced fermentation time and improves sensory
properties of probiotic soy yoghurt. Based on the results obtained, hypotheses were advanced
on the importance of honey in influencing the sensory and physicochemical properties of soy
probiotic yoghurt
