Rational use of local wild plant raw materials in food industry

Abstract

The paper presents main modern trends in the field of resource conservation and ensuring sustainable consumption and production models in food industry. On the example of burdock root, the possibility of the use of wild plants for ensuring above-mentioned models is studied. In the study, formulation and production technology of “Burdock root – Raspberry” drink were developed and substantiated. The raw material used for the drink was evaluated on microbiological indicators, and the results showed the safety of used ingredients. The optimal ratio of the main drink ingredients was determined by mathematical modeling using the MatLab software product. The obtained drink was evaluated on its sensory characteristics using expert assessment method. Evaluation of burdock influence on the quality of experimental drink sample showed that it had higher sensory characteristics compared to control sample because of its lower astringency. The use of burdock root as a food additive in drink production technology will expand the range of drinks and improve their nutritional value and consumer characteristics.