The use of dandelion root (Taraxacum officinale Wigg.) as non-traditional raw materials in technology of functional beverages fermentation

Abstract

In the process of research the extracts of dandelion (Taraxacum oficinale Wigg.) high in inulin were extracted. It can be used to prepare fermented beverages as a source of carbohydrates during the fermentation. There were selected the optimum conditions for extraction of inulin from roots.