Scientific studies have repeatedly confirmed the benefits of dark chocolate. This product is rich in antioxidants, so doctors recommend it even to those who are on a diet – it lowers the risk of developing cardiovascular disease and diabetes. However, many people do not like dark chocolate, because the high content of cocoa makes a bitter taste. Milk chocolate doesn’t have this disadvantage but obviously has less antioxidants. Scientists from the North Carolina State University were able to combine business with pleasure.
According to an article published in the Journal of Food Science, university staff have developed a new manufacturing technology of milk chocolate, using which it becomes as healthy as dark one, and in the same time retains its flavor. The researchers added a new ingredient in chocolate – peanut skin extract. Typically, this part of the “nut” (actually refers to peanut legumes) are removed as waste, however, scientists have identified peel phenolic compounds, which together with the maltodextrin powder were placed in milk chocolate during its preparation. The finished product was tried by 80 people, their task was to compare whether chocolate with the new addition is different from the chocolate without it. In the end both types of chocolate were liked by the same number of people.
The new chocolate recipe will not only help fans of sweets around the world become a little healthier, but also will provide an opportunity to take full advantage of peanut fruit – its peel doesn’t need to be disposed anymore.