Résumé:
Industrial by- product like orange peel plays an important role in pectin manu-
facture. The objective of this article was to extract pectin from peel of Citrus
sinensis and to study the effect of its incorporation on the quality of yogurt
during the period of fermentation and postacidification. Physicochemical,
organoleptic, and rheological properties of yogurt prepared with pectin were
studied in order to determine the best preparation depending on the rate of
pectin. The extraction pectin yield was estimated to more than 24%. The viscosity
and acidity were increased with increasing of the pectin rate. The best
viscosity
value was obtained with 0.6% of pectin. Furthermore, the effect of
the
rate of pectin incorporation in the fermented milks was clearly observed
on
the
number
of
Streptococcus
thermophilus
and
Lactobacillus
bulgaricus,
the
cohesiveness,
the adhesiveness, the taste, and the whey exudation.
