The healthier than milk chocolate to dark
Love to eat milk chocolates, but are wary of its negative health effects as a result of higher levels of added sugar and fat? Take heart. Researchers have found a way to introduce the health benefits of dark chocolate-a powerful source of antioxidants-into milk chocolates.
North Carolina State University, researchers from the United States to use a method for peanut skin without affecting the taste of milk chocolate, dark chocolate has been developed to have even more nutritional benefits.
they extracted phenolic compounds from peanut skins-a waste product of peanut production-and encapsulated them into maltodextrin powder which is an edible carbohydrate with a slightly sweet flavour that comes from starchy foods such as potatoes, rice or wheat. The maltodextrin powder was incorporated into the milk chocolate.
“If applied to commercial products, mild tasting products consumers enjoy peanut skin extracts and compounds that have proven health benefits, it will be possible to have exposure,” North Carolina State University, the lead author, Dr. Lisa L. Dean.
Peanut Peanut skins, including that of the tea industry, blanching process is a waste product discarded skins allow for the use of a value-added, the authors said.
Consumer testing of 80 subjects who compared samples of both milk chocolates with peanut extracts and without showed that the fortified chocolates were liked as well as the untreated milk chocolate.
These tests also showed that the threshold for detecting the presence of the peanut skin extract was higher than that needed to fortify the milk chocolate to antioxidant levels comparable to dark chocolate, the researchers noted in the paper appearing in the Journal of Food Science.