Scientists are looking to make chocolate a not-so-guilty pleasure.
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 and his team showed that tweaks to the storage and roasting processes can result in chocolate with more healthy compounds, but still the same sweet flavor.
The trick is to intervene in one of the many steps before cocoa turns into the chocolate. In typical chocolate-making, pods are first taken from…
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