Abstract
The roots of chicory ( Cichorium intybus L.) which remain after harvesting of the heads constitute a waste. Partly, these roots are used as cattle feed, but lots are destroyed. This waste material could be a source of inulin and of bitter compounds, both being interesting ingredients for the food industry. In order to obtain the highest possible yield of inulin as well as of bitter compounds, chicory roots were liquefied with commercial enzyme preparations containing both pectinases and cellulases. The release of inulin and bitter compounds during liquefaction has been studied. The inulinase activity of the enzyme preparations has been investigated.
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