Scientists try to make chocolate healthy and flavorful
Researchers found out how to make chocolate healthier and have flavor by changing the early processing steps. They figured they could boost the content of health promoting compounds in cocoa beans. The work was published in African Journals Online. The roasting stage gives the chocolate flavor, but causes the beans to lose their polyphenols. Scientists from the University of Ghana try to figure out how to retain those important compounds without making it taste bad.
The researchers discovered by storing them for 7 days prior to processing made it have the highest antioxidant content. Then they roasted the beans at a lower temperature for 45 minutes which improved the antioxidant activity of the beans. When this was combined with the storage step this increased the antioxidant activity and a higher polyphenol content. The chocolate produced was also sweeter. “This aided the fermentation process and enhanced antioxidant capacity of the beans, as well as the flavor,” notes lead researcher Emmanuel Afoakwa.
