Chicory product with less bitterness

摘要

The present invention provides a food product comprising at least 1.5%, 5%, 10%, 20%, 30% or more less bitter chicory plant material or flour by weight of the total ingredients. The present invention also provides for blanching the chicory root or root chip, drying the boiled chicory root chip, optionally crushing the dried chicory root chip, and mixing it with flour, dough, or other A method for obtaining a chicory product with reduced bitterness. Also provided is a method of obtaining chicory straight roots with reduced bitterness comprising cultivating chicory plants at a soil nitrogen level of 150 lb per acre in soil from the ground to 3 feet.