How Scientists Can Make A Healthy Milk Chocolate
Science & Tech / /
Eating small amounts of dark chocolate every day has been found to lower cholesterol levels, reducing levels of cortisol – the stress hormone, improves blood sugar level in the body, improves the heart and brain function. It may have health benefits and antioxidants properties but many chocolate lovers will admit that the bitterness of dark chocolate is far less tasty than milk chocolate and they will find milk chocolate much more appealing. What chocolate lovers would like to know is whether it is possible to combine the benefits and the sweetness of both chocolates? Seems like the key are peanut skins.
Food scientists find a way to join the health benefits of dark and tastiness of milk chocolate by making milk chocolate that has more nutritional benefits than dark chocolate without affecting the taste. Scientists at North Carolina State University believe that they have found a way to boost the nutritional value of milk chocolate.
Scientists managed to succeed those result by making not so attractive combination. Namely, what they did is combine milk chocolate with peanut skins which is left as a discard in peanut production. More precisely they mixed anextracted phenolic compounds from peanut skins and combined them with the maltodextrin powder which is an edible carbohydrate incorporated into the milk chocolate with a sweet flavor that is coming from starchy foods such as wheat, potatoes or rice.
As an conclusion came up that peanut skins were enough to boost the antioxidant content of the chocolate. Because of a bit of maltodextrin the chocolate was not bitter neither had an odd taste because of the skins -- according to 80-person blind taste test. An additional information is that the chocolate was not tasted by people who have peanut allergies, therefore it was not investigated.
" We were able to take milk chocolate and increase the bioactivity up to the level of dark chocolate without any kind of bitter taste or change in the mouth feel that consumers found objectionable. [...] If applied to commercial products, peanut skin extracts would allow consumers to enjoy mild tasting products and have exposure to compounds that have proven health benefits," -- explained Lisa L. Dean the lead author.
According to the aothor of the study this is a great way to add value to peanut skins that are otherwise swept into the trash, and on the other side a way to bring at least some benefit to a chocolate that most of us would like to eat.