Soluble roasted chicory having high inulin content

Abstract

The soluble roasted natural chicory in powder form is characterized by a high content of inulin and fructo oligosaccharides (FOS) exceeding 40% by weight relative to the dry matter. Its color index as measured by the absorbance of a 1% solution at 500 nm lies in the range 0.4 to 0.7. In addition, its combined content of fructose plus glucose is greater than 5%, preferably lying in the range 7% to 9% by weight relative to the dry matter. The method of production comprises the following steps: a) dehydrating fresh roots in order to obtain cossettes; b) roasting the cossettes at a temperature of about 130° C. with reduced moisture content in the roaster; c) cooling and pounding the roasted cossettes; d) extracting chicory by passing hot water over the roasted and pounded cossettes; and e) atomizing the chicory extract.

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