Investigation of the use of bitter melon (momordica charantia) and honey mix in probiotic yogurt production and its effect on physicochemical, microbiological and sensory properties

Bitter gourd (Momordica charantia) and honey are natural constituents known for their numerous health-promoting properties. Probiotic yogurt is a dairy product that undergoes fermentation and contains lactic acid bacteria with potential health benefits for humans. The incorporation of bitter melon and honey into the manufacturing process of probiotic yogurt serves to enhance both the nutritional content and the inclusion of advantageous constituents for human well-being. The primary research hypothesis of this study pertains to the impact of a honey mixture, employed for the purpose of concealing the bitter taste of bitter melon, on the physicochemical characteristics of yogurt as well as its probiotic activity. This study employed a combination of pomegranate honey with varying concentrations ranging from 1.5% to 3.4.5% added to yogurt. Additionally, experimental groups were included to examine the effects of these substances when administered individually. This study aimed to investigate the impact of different groups on the physiochemical parameters, microbiological parameters, and shelf life of yogurt. This study demonstrates that the combination of bitter melon and honey exerts a beneficial impact on the physicochemical, microbiological, and sensory characteristics of probiotic yogurt. According to the findings of the study, the incorporation of a potent blend of pomegranate and honey in the manufacturing process of probiotic yogurt resulted in an enhancement of its nutritional profile. Additionally, this combination facilitated the development of advantageous constituents that promote overall well-being. Hence, the incorporation of bitter melon and honey in the manufacturing process of probiotic yogurt presents a compelling prospect for the food industry for producing a nutritious substitute product.