| Title | Highly Nutritious Chocolate on the Way | |
| Date | Saturday March 28 2015, @03:21PM | |
| Author | cmn32480 | |
| Topic | ||
| from the how-sweet-it-is dept. | ||
An article in this week's Time magazine gives us an insight into how the process of roasting and storing cocoa beans can be adjusted to enhance the antioxidant content of the chocolate they become.
Emmanuel Ohene Afoakwa, a professor of food science and technology at the University of Ghana, and his team have figured out a new process for making chocolate that’s healthier and contains more antioxidants.
Chocolate’s antioxidants are thought to be responsible for some of its health perks related to cardiovascular health and memory support. Capitalizing on those antioxidants could not only provide better nutrition, but could be of interest to the candy industry. The researchers presented their process at the American Chemical Society’s national meeting in Denver on Tuesday.
...
Afoakwa says his team recommends consumers choose dark chocolate over milk or white chocolate since dark chocolate typically has more antioxidants and less sugar. The researchers are continuing to identify changes to the chocolate-making process that could increase the candy’s nutritional content. The researchers are currently receiving funding from the Belgium government.
There's a fine line between candy and bitter gack; I know, because my wife brings home dark chocolate that all too often crosses that line. At a certain point, why wouldn't you eat a bowl of kale if vitamins and anti-oxidants are what you're after?
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printed from SoylentNews, Highly Nutritious Chocolate on the Way on 2024-04-24 09:05:02