Seaweed as a functional ingredient and emulsifier in dairy processing

¹ Eastern University, Sri Lanka, 30350, Chenkalady, Sri Lanka
² Tashkent Chemical Technological Institute, 100000, Tashkent, Uzbekistan
³ Karshi Engineering-Economics Institute, 180100, Qarshi, Uzbekistan
⁴ Tashkent State Agrarian University, 100140, Tashkent, Uzbekistan
⁵ Sri Lanka Institute of Advanced Technological Education, 32000, Ampara, Sri Lanka

^* Corresponding author: rifkyalm@esn.ac.lk

Abstract

In response to customer demand for a balanced and healthful diet, there is a growing trend in manufacturing innovative dairy products enhanced with plant ingredients with particular pharmacological qualities. Yoghurt is a dairy product that is becoming increasingly popular among consumers since it is a great way to absorb functional food elements like probiotics, prebiotics, and antioxidants. It’s critical to increase public awareness of the health hazards associated with yoghurt use in addition to adding affordable, nutrient-dense functional additives to Yoghurt. Due to their high nutritional content and potential health benefits, algae have long been utilized as a food source. However, rising interest is in using them as enrichment components in manufacturing new foods. Consequently, this paper draws attention to the potential of Seaweed in manufacturing yoghurt, as shown in current scientific literature. However, more research needs to be done on adding seaweed components to Yoghurt, which is considered safe for human ingestion and has undergone clinical testing. We hope this study will raise awareness about the need for more research to address the growing demand for Yoghurt.