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Комплексный физико-химический, микробиологический и сенсорный подход был реализован для изучения влияния включения пектина в матрицу йогурта, приготовленного на пару, с целью изучения стабильности продукта в течение периода ферментации и после подкисления в течение 21 дня при положительном охлаждении при 4°C. Внесение пектина в пропаренный йогурт значительно улучшило его микробиологические и органолептические показатели.
Экспериментальные продукты с добавлением 0,6 % пектина имели лучший вкус, более плотный гель и текстуру, даже с ограничением экссудации сыворотки. .
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