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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.
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