Scientists have found a way to give
milk chocolate the nutritional benefits of dark chocolate without affecting the
taste. Adding chocolate gives it the same antioxidant property of dark
chocolate, according to researchers from North Carolina State University. The compounds
were made into a sweet edible powder, which was then incorporated into product.
A total of 80 people were given samples and normal milk chocolate and results
showed they were liked an equal amount. The tests showed that the amount of
peanut skin added to the chocolate did not affect the taste enough for people
to realize the difference. 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. As peanut skins are a byproduct
of the peanut industry, the author is hoping their work will provide a purpose
for an otherwise discarded product.
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