In food industry, the processing of vegetables and fruits produces huge amounts of waste. The management
of these wastes is a very important issue for the food industry, which is an important sector in the world
economy. New biotechnologies allow recycling of these wastes for high value-added products. It is thought that
these wastes contain valuable molecules with potential technological application such as polysaccharides. The
technological importance of polysaccharides is attributed to their distinct physicochemical properties such as
their ability to emulsify, bloating, thickening, adhesion, stabilization and other important characteristics for food
manufacturer. Polysaccharides also have many medical applications, for example their ability to act as
antioxidants, anti-tumors, antibacterial and antiviral as well as their ability to reduce blood cholesterol levels and
important other properties. Due to these many technological and health benefits of polysaccharides, this study
aimed to extract polysaccharides from different plant residues and study their interaction with milk protein and
then use them to manufacture functional yoghurt by adding them to the milk prepared for the industry low
yoghurt in its fat content.