## 4 Results
### Texture Profile Analysis (TPA) of Honey-Fortified Sheep Yogurt Beverage  
In Table 4, our results show the impact of various honey concentrations (1%, 3%, and 5%) on the average texture profile analytical parameters of probiotic sheep yogurt beverage, including hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience. The hardness significantly decreased from 129.21 \(\pm\) 0.68 at 1% honey to 114.31 \(\pm\) 0.01 at 3%, followed by a slight increase to 121.13 \(\pm\) 0.01 at 5% honey. Our findings align with those of ref. [34], who also investigated the effect of pine honey on yogurt hardness through modifications to the casein network. The adhesiveness demonstrates a significant decline with increasing honey content, changing from \(-\)37.21 \(\pm\) 0.02 at 1% to \(-\)26.01 \(\pm\) 0.03 at 5%. These findings align with the research of ref. [54], which demonstrated that honey's hygroscopic properties diminish adhesiveness by affecting water retention. Springiness increases with higher honey concentrations, from 0.95 \(\pm\) 0.005 at 1% to 0.98 \(\pm\) 0.0 at 5%. Consistent with ref. [30], the incorporation of honey into the matrix enhances springiness. The cohesiveness peaks at 5% honey (0.63 \(\pm\) 0.005) compared to 0.56 \(\pm\) 0.005 at 1% and 0.54 \(\pm\) 0.005 at 3%. Ref. [29] noted that cohesiveness increases with elevated honey concentrations as it fortifies the protein network. The gumminess significantly increases at 5% honey (76.79 \(\pm\) 0.005) compared to 3% (64.97 \(\pm\) 0.12) and is comparable to 1% (75.24 \(\pm\) 1.47). Furthermore, ref. [34] asserted that honey enhances gumminess by augmenting viscosity and facilitating cross-linking. The chewiness is negligible at 3% (63.86 \(\pm\) 0.13) and increases significantly with 5% honey (75.67 \(\pm\) 0.17). Additionally, ref. [29] observed that augmenting honey improves chewiness by stabilizing gel characteristics. Resilience increases with elevated honey concentrations, rising from 0.20 \(\pm\) 0.005 at 1% and 3% to 0.28 \(\pm\) 0.005 at 5%. Ref. [30] similarly discovered that honey enhances resistance by fortifying the yogurt matrix.  
\begin{table}
\begin{tabular}{c c c c} \hline \multicolumn{4}{c}{**Blended Probiotic Yogurt Beverage**} \\ \hline  & \(\mathbf{L}\) & \(\mathbf{a^{*}}\) & \(\mathbf{b^{*}}\) \\ \hline Honey \% & & & \\ \hline
1 & 80.05 \(\pm\) 0.005 a & 1.52 \(\pm\) 0.02 c & 35.43 \(\pm\) 0.01 c \\ \hline
3 & 78.88 \(\pm\) 0.005 b & 2.46 \(\pm\) 0.01 b & 39.65 \(\pm\) 0.01 b \\ \hline
5 & 75.32 \(\pm\) 0.01 c & 3.37 \(\pm\) 0.02 a & 43.28 \(\pm\) 0.005 a \\ \hline LSD & 0.02 & 0.04 & 0.02 \\ \hline S. O. V & & & \\ \hline Honey \% & *** & *** & *** \\ \hline CV & 0.01 & 0.84 & 0.03 \\ \hline \end{tabular} Different letters in the same row indicate significant differences. Each value is expressed as mean \(\pm\) SD (\(n\) = 3). SD = standard deviation. LSD = [PERSON]’s least significant difference. S. O. V = source of variation. CV = critical value. *** = (\(p<0.001\)).  
\end{table}
Table 3: The effect of different honey concentrations on means of colorimetry (\(L\), \(a^{*}\), and \(b^{*}\)) of probiotic blended yogurt beverage.