Abstract:Pectin was extracted from banana peel by HCl and its effect on the stability of yogurt was investigated. The optimum extraction conditions were as follows: pH value of 2.0, temperature of 80 ℃, extraction time of 1.5 h and the ratio of liquid to solid of 4:1. Orthogonal experiment showed that the most stable yogurt was achieved using 0.3% stabilizer (xanthan gum:banana peel pectin=1:3) under the following fermentation conditions: temperature of 42 ℃，fermentation time of 3.5 h and inoculum size of 4%.
