Chocolate has become more delicious and healthier thanks to the scientists Bashny.Net

Scientists have created a chocolate that tastes better and is healthier than usual. In this they were helped by a new process of roasting cocoa beans. The results of the study were presented at the 249th meeting of the American chemical society. The researchers point to the many advantages of chocolate for health. Previous studies have shown that it lowers blood pressure and reduces the risk of stroke.

Scientists recognized that to obtain the protective properties with the preservation and improvement of the aroma was not easy.

The chocolate is made in several stages. First the cocoa pods are removed from trees, then extract the beans. The seeds are fermented in baskets for several days, then dried in the sun. After that, the beans are roasted. It is at this stage lost their polyphenol antioxidants.

A research team from the University of Ghana has found a way to preserve the polyphenols and flavor of the beans. Writes IBTimes, they are made in the process of processing cocoa some changes.

Usually nobody does, but it differs from our study. While it is also unclear as roasting affect polyphenol content, say the researchers.Three hundred cocoa pods were divided into four groups. They were stored for different time (from 3 to 10 days), then fermented and dried in the usual manner. Beans that were stored for seven days, retained the highest antioxidant activity after roasting.

The researchers then took samples from each group and fired them at the same temperature for different time. It was discovered that slow roasting at a lower temperature increases the antioxidant activity of beans compared to samples fried in the traditional way.

Grain, which kept the seven days, after which it was roasted at the optimum temperature for a specified time, contained a greater amount of polyphenols and exhibited high antioxidant activity than other beans.

Researchers believe that during the storage of sweet pulp around the bean changes its biochemical and physical properties, which ultimately affect the taste of the chocolate. Now the researchers plan to further study, as the roasting temperature and storage time affect the antioxidant content.published

Source: hi-news.ru