Pectin is extracted from orange peel, the extraction process being based on acid hydrolysis followed by precipitation in alcohol. The extracted pectin is classified as a weakly methylated pectin with an esterification degree of less than 50%. 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.