## 4 Results
### Colorimetry of Honey-Fortified Blend Yogurt Beverage  
In Table 3, the \(L\) value indicates the luminosity of the yogurt beverage, with higher values signifying lighter shades. The 1% honey signifies the lightest yogurt beverage among the assessed samples. The 3% honey signifies a slight but significant decrease in lightness compared to 1%. At 5% honey, the yogurt beverage has a markedly darker coloration. Increasing honey concentration leads to darker yogurt, perhaps due to honey's intrinsic coloring and its effect on the yogurt's optical properties. Our results correspond with those of ref. [49], who likewise noted a decrease in \(L\) value with higher honey concentrations in goat yogurt. Our research establishes that honey's inherent pigments and Maillard reaction intermediates negatively impact the brightness of the yogurt matrix. This implies a widespread effect of honey integration across diverse probioticity yogurt types. The \(a^{*}\) value represents the red-green color spectrum, where positive values indicate redness. At 1% honey, \(a^{*}\) = 1.52 \(\pm\) 0.02 denotes the sample with the lowest red intensity. At 3% honey, \(a^{*}\) = 2.46 \(\pm\) 0.01, signifying a notable increase in redness. At a 5% honey concentration, \(a^{*}\) = 3.37 \(\pm\) 0.02, the yogurt demonstrates a significant increase in redness compared to lower concentrations. Increased honey concentrations intensify redness, maybe due to the natural reddish hue of honey or its interaction with yogurt's chemical composition. Our results correspond with those of ref. [50], who also noted that the addition of fir honey augmented redness \(a^{*}\) owing to the red pigments found in both honey and pomegranate juice. The continual increase in redness can be attributed to honey's intrinsic red pigments and Maillard reaction intermediates. This highlights honey's pervasive ability to enhance redness, irrespective of the fundamental dairy product or additional components. The \(b^{*}\) value denotes the yellow-blue spectrum, with positive values signifying yellownness. The 1% honey demonstrated minimal yellowness among the assessed concentrations. A significant increase in yellowness was observed with the addition of 3% honey, indicating a noticeable change in the color characteristics of the yogurt. The highest recorded yellowness was observed at a 5% honey content, highlighting the substantial impact of honey concentration on the color of the yogurt. The yellowness of yogurt increases with higher honey concentration, possibly reflecting the natural golden-yellow color of honey or its interaction with milk proteins during fermentation. Moreover, our results correspond with those of ref. [50], who also observed a significant elevation in yellowness \(b^{*}\) in keir following the incorporation of honey. Honey functions as a versatile element that improves  
\begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{4}{c}{**Cow Probiotic Yogurt Beverage**} \\ \hline  & \(L\) & \(a^{*}\) & \(b^{*}\) \\ \hline Honey \% & & & \\ \hline
1 & 76.21 \(\pm\) 0.01 a & 1.64 \(\pm\) 0.005 c & 34.50 \(\pm\) 0.005 c \\ \hline
3 & 75.10 \(\pm\) 0.01 b & 1.90 \(\pm\) 0 b & 38.31 \(\pm\) 0.005 b \\ \hline
5 & 71.39 \(\pm\) 0.01 c & 3.70 \(\pm\) 0.005 a & 44.89 \(\pm\) 0.01 a \\ \hline LSD & 0.03 & 9.42 & 0.01 \\ \hline S. O. V & & & \\ \hline Honey \% & *** & *** & *** \\ \hline CV & 0.02 & 0.2 & 0.02 \\ \hline \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 2: The effect of different honey concentrations on means of colorimetry (\(L\), \(a^{*}\), and \(b^{*}\)) of probiotic cow yogurt beverage.  
the aesthetic and sensory qualities of fermented dairy products. Our findings confirm honey's effectiveness in improving product appearance and acceptability.