Development and justification of the technology for the production of puree from the roots of burdock (Arctium lappa L.) and dandelion (Taraxacum officinale Wigg.)
Authors:
Olga V. Feofilaktova, Alexander P. Korolev
Abstract:
The article presents the development of an innovative technology for the production of puree from the roots of burdock (Arctium lappa L.) and dandelion (Taraxacum officinale Wigg.) for use as a functional ingredient in the food and nutrition industries. The relevance of the study is due to the growing demand for products with a high content of biologically active substances and the need to find effective methods for processing plant materials that ensure maximum preservation of biologically active substances. The authors conducted the study on samples of burdock and dandelion roots grown in the Irbit district of the Sverdlovsk region. The developed technology is based on the use of blast freezing, low-temperature homogenization using PacoJet/II equipment, and vacuum packaging, which stop enzymatic and microbiological processes, prevent the loss of biologically active substances (including inulin), ensure microbiological safety, and achieve a uniform product consistency. The paper presents a process flow diagram for producing puree from the roots of dandelion and burdock, describing the stages of the technological process. The authors presented the results of an organoleptic analysis of the finished puree (according to GOST 31986-2012 and GOST 32951-2014), confirming the hypothesis of its incorporation into the matrix of food systems. Based on an analysis of the dynamics of microbiological indicators after 6 and 12 months of storage, which demonstrated compliance with the requirements of TR CU 021/2011 «On Food Safety», the product shelf life is substantiated – 12 months at a temperature of (−20 ± 2) °C. The puree can be used to enrich a wide range of food systems, contributing to the rational use of plant materials and the development of the functional food segment.
Keywords:
burdock (Arctium lappa L.); dandelion (Taraxacum officinale Wigg.); puree; biologically active substances; inulin; technology, food fortification
For citation:
Feofilaktova O.V., Korolev A.P. Development and justification of the technology for the production of puree from the roots of burdock (Arctium lappa L.) and dandelion (Taraxacum officinale Wigg.). Индустрия питания|Food Industry. 2026. Vol. 11, No. 2. Pp. 37–44. DOI: 10.29141/2500-1922-2026-11-2-4. EDN: KBKAOA.
