Orange pectin and yoghurt quality

Bys: Arioui, Fatiha, Ait Saada, Djamel, Cheriguene, Abderrahim

Pectin is extracted from orange peel, the extraction process being based on acid hydrolysis followed by precipitation in alcohol. The extracted pectin is classified as a weakly methylated pectin with an esterification degree of less than 50%. An integrated physico-chemical, microbiological and sensory approach was implemented to study the effect of incorporating pectin into the matrix of a steamed yoghurt, with a view to studying the stability of the product during the fermentation and post-acidification periods over a period of 21 days under positive refrigeration at 4 C. The incorporation of this pectin into the steamed yoghurt significantly improved its microbiological and organoleptic quality. The experimental products supplemented with 0.6% pectin had a better taste, a firmer gel and texture, even limiting whey exudation.

• Format: Paperback
• Language: English
• ISBN: 6207245318
• ISBN13: 9786207245314
• Release Date: March 2024
• Publisher: Our Knowledge Publishing
• Length: 52 Pages
• Weight: 0.20 lbs.
• Dimensions: 0.1" x 6.0" x 9.0"