Pectin is available in many plants and in this study, the peels of tomatoes and beet were used to be an economical source of pectin production instead of dumping it with waste or using it as animal feed. The pectin extracted from the peels using different solutions, namely citric acid (2 M), oxalic acid (2%) and hydrochloric acid (0.5 M) the outcome of the extraction methods, 7. 1%, 6% and 11% respectively for tomatoes peels, while the pectin of beet peels were 8%, 6.5%, and 8.3%, and the highest percentage obtained in the manner of hydrochloric acid adopted in the manufacture of yogurt.Yogurt was manufactured with four treatments, in the first treatment standard pectin was added and the second treatment in addition to the pectin extracted from the peels of the tomatoes and the third treatment in addition to the peels of the beet and the treatment forth without adding any pectin. The samples were incubated with 42°C for 5 hours and the flavor grades were 9.2, 7.4, 7.2, 6.6 and the viscosity were 9.1, 8.6, 8.2, 5.3 for yogurt made with standard pectin and yogurt made with pectin extracted from tomatoes peels, and yogurtmade with pectin extracted from beet peels and pectin-free milk, respectively and the same order for color 9.3, 8.2 and 7.8. To know the ability of pectin to catch water, the yogurtwas recycled in the aforementioned treatments after milk was manufactured at a low solid rate material of (10%) and the incubation period was extended to 24 hours to help the whey become clear and it was found that the pectin-free milk had exuded the whey, while the standard pectin was able to prevent the extruding entirely while there was littleexudation in the treatment containing the pectin of tomatoes. There was more exudation in the treatment containing the pectin of the beet.
