Functional Yogurt with Fructooligosaccharides and Honeysuckle Jam

This article introduces a new formulation for a functional yogurt fortified with fructooligosaccharides and honeysuckle jam. The study involved a comprehensive sensory and physicochemical evaluation of four formulation variants with different component ratios, prepared using either a mixing method or a two-layer method. The samples were analyzed for total solids, fat, protein, and carbohydrate content, as well as for titratable acidity and energy value. Sample (containing starch, two-layer method) demonstrated the highest sensory quality, characterized by a balanced taste and a delicate texture. The combination of fructooligosaccharides and honeysuckle jam yielded a functional product fortified with prebiotic fibers, probiotic cultures, and bioactive compounds. These findings can be utilized in the dairy industry to develop other functional food products.