Physicochemical, Microbiological, and Sensory Attributes of Probiotic Yoghurt Enriched with Pectin Derived from Banana and Mango Peel

This study investigated the potential of banana (Musa acuminata) and mango (Mangifera indica) peel pectin as a functional ingredient in probiotic yoghurt. Pectin was extracted, characterised, and incorporated at concentrations of 0.1–10% (w/v) to evaluate effects on physicochemical, microbiological, and sensory properties during 28 days of refrigerated storage. Banana peels contain a higher pectin content (15.87%) than mango peel (13.32%), both of which met international standards for food-grade pectin. Yoghurts fortified with peel-derived pectin exhibited improved water-holding capacity, reduced syneresis, and enhanced acidity development relative to controls, with banana pectin exerting greater gel-strengthening effects. Probiotic viability remained above the recommended therapeutic threshold of 10⁶ CFU/g in formulations containing 5–10% pectin, confirming its prebiotic contribution. Microbiological analyses verified the absence of E. coli and coliforms, while yeast and mold counts remained within acceptable safety limits throughout storage. Sensory evaluation indicated that 1% banana peel pectin produced the most favorable yoghurt, receiving higher taste and overall acceptability scores compared with both mango peel and control samples. These results suggest that banana and mango peel pectin can enhance yoghurt quality, extend probiotic viability, and improve consumer preference, while simultaneously valorizing fruit-processing by-products. The integration of peel-derived pectin into dairy systems highlights its potential as a cost-effective, natural stabilizer and prebiotic fortifier, contributing both to functional food innovation and to sustainable waste reduction in the food industry.