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Uma abordagem integrada físico-química, microbiológica e sensorial foi implementada para estudar o efeito da incorporação de pectina na matriz de um iogurte cozido a vapor, com o objetivo de estudar a estabilidade do produto durante os períodos de fermentação e pós-acidificação durante um período de 21 dias sob refrigeração positiva a 4°C. A incorporação desta pectina no iogurte cozido a vapor melhorou significativamente a sua qualidade microbiológica e organoléptica.
Os produtos experimentais suplementados com 0,6% de pectina apresentaram um melhor sabor, um gel e uma textura mais firmes, mesmo limitando a exsudação de soro. .
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