A promising technology for obtaining dietary fiber from chicory root

This paper presents the results of research into the development of a technology for producing dietary fiber from raffinate formed during the extraction of target components from raw materials of root origin. The study utilized the domestic Yaroslavsky 1 variety, characterized by a high inulin content of up to 18.0%. Inulin was extracted from the root vegetables after grinding them on a grating surface with teardrop-shaped holes using water extraction at a water ratio of 1:3 and a temperature of 90 °C. The raffinate obtained after diffusion was separated, returning the diffuse juice to the process, and the solid residue was microwave-dried. Optimal microwave drying parameters were established: a radiation power of 540 W and a duration of 32 minutes. The residual moisture content of the dried product approaches 10%, which ensures its long-term shelf life. The finished product, after grinding in a knife mill, was a homogeneous powder with a particle size of 0.3 to 0.5 mm, light brown in color, and had a slightly bitter taste due to residual intibin. The aroma was mild, characteristic of the original raw material. The average fiber content in the finished product was 77.6, or 87.2% of the total dry matter content. Protein (3.6%) and trace amounts of fat were also detected. The proposed product can be used as an additive in the production of various food products (meat, dairy, bakery, confectionery, etc.) to enrich them with fiber, or sold as a prebiotic dietary supplement "Plant Fiber."