Technology for obtaining and evaluating the quality of additives from burdock root and dandelion officinalis

Enrichment of food products with non-traditional plant raw materials, characterized by availability and high nutritional value due to the content of biologically active substances, is a relevant area of research in the field of technology of food systems with a given composition and properties. Burdock root and dandelion root are distinguished by a rich mineral composition, high content of fiber and inulin, which determines the possibility of their use for enrichment of food products. In this regard, the purpose of the study boils down to developing a technology for obtaining powders from burdock root and dandelion in a catering establishment for the production of food products, as well as assessing their quality and safety. As a result of using various drying methods (in a dehydrator and a drying cabinet with forced ventilation) in the conditions of a public catering establishment, optimal process parameters were established (temperature 100 °C, duration 6 h) and a technology for obtaining enriching additives from the roots of burdock and dandelion was developed. The content of the main biologically active substances in additives from the roots of burdock ((42.6 ± 0.29) % inulin, (1646.0 ± 1.25) mg/kg magnesium) and dandelion ((61.6 ± 0.33) % inulin, (1481.6 ± 0.95) mg/kg magnesium), obtained according to the developed technology, was determined. The authors determined that over 18 months the powders from the roots of burdock and dandelion met the requirements. The scheme of the technological process of obtaining is presented, regulated physical and chemical indicators of quality of powdered food additives from the roots of burdock and dandelion are determined. Powders from plant raw materials obtained in the conditions of a public catering enterprise have potential for use in further research aimed at developing fortified food products, including culinary dishes, with increased content of magnesium and inulin.