About Careers MedBlog Contact us

Soon, We Will be Able to Eat Healthier, Tastier Chocolates

by Dr. Trupti Shirole on March 26, 2015 at 10:18 AM
Font : A-A+

Soon, We Will be Able to Eat Healthier, Tastier Chocolates

Cocoa solids are one of the richest sources of polyphenol antioxidants. Cocoa undergoes several steps before it takes shape as a chocolate bar. The process involves roasting, which brings out the flavor. But some of the healthful polyphenols are lost during the roasting process. With an aim to retain as much of the polyphenols and good flavors as possible, scientists are now working on making chocolate treats more nutritious.

Resaercher Emmanuel Ohene Afoakwa, University of Ghana, said, "We decided to add a pod-storage step before the beans were even fermented to see whether that would have an effect on the polyphenol content."


The research team divided 300 pods into four groups that were either not stored at all or stored for three, seven or 10 days before processing. This technique is called 'pulp preconditioning'. After the storage period passed, fermentation and drying were done as usual. Researchers found that the seven-day storage resulted in the highest antioxidant activity after roasting.

The researchers also studied the effects of roasting at the same temperature for different times. The current process involves roasting the beans for 10-20 minutes at 248-266 degrees Fahrenheit. The research team adjusted this to 45 minutes at 242 degrees Fahrenheit and discovered that this slower roasting at a lower temperature increased the antioxidant activity compared to beans roasted with the conventional method.

"In addition, the beans that were stored and then roasted for 45 minutes had more polyphenols and higher antioxidant activity than beans whose pods were not stored prior to fermentation. The pulp preconditioning likely allowed the sweet pulp surrounding the beans inside the pod to alter the biochemical and physical constituents of the beans before the fermentation, which aided the fermentation processes and enhanced antioxidant capacity of the beans, as well as the flavor," said Afoakwa.

The research will be presented at the 249th National Meeting and Exposition of the American Chemical Society (ACS).

Source: Medindia


Latest Diet & Nutrition News

High Levels of Magnesium May Prevent Dementia
New study examined the association between dietary magnesium (Mg) intake and brain volumes and white matter lesions (WMLs) in middle to early old age.
Feeling Good, Eating Better: Being Happy Leads to Increased Snacking!
New study states that one's emotional state can have a direct impact on their dietary choices.
Do Meat-free Proteins Trigger Soybean and Peanut Allergy?
Are people allergic to particular legumes at risk from non-meat proteins made from other legumes? Yes, meat-free proteins may cause soybean and peanut allergies in some people.
Do Food Banks Provide Healthy and Nutritious Food?
Beyond feeding hunger, food banks should provide healthy foods to end hunger and health problems.
Mediterranean Diet: A Dietary Weapon to Fight Dementia
How to prevent dementia naturally? Eating a traditional Mediterranean diet can help reduce the risk of dementia.
View All
This site uses cookies to deliver our services.By using our site, you acknowledge that you have read and understand our Cookie Policy, Privacy Policy, and our Terms of Use  Ok, Got it. Close

Soon, We Will be Able to Eat Healthier, Tastier Chocolates Personalised Printable Document (PDF)

Please complete this form and we'll send you a personalised information that is requested

You may use this for your own reference or forward it to your friends.

Please use the information prudently. If you are not a medical doctor please remember to consult your healthcare provider as this information is not a substitute for professional advice.

Name *

Email Address *

Country *

Areas of Interests