Chocolate is known for that lowers blood cholesterol that prevents heart disease and keep away depression, but a group of researchers at two different universities claim that they can make healthier than it is today. How? Read the lines below.
Researchers at the University of Ghana together with scientists from the University of Ghent in Belgium say they have discovered a way they can make healthier than chocolate.
The secret is to change the process for obtaining chocolate from cocoa beans. Thus, to further enhance the effects of chocolate, Emmanuel Ohene Afoakwa, University of Ghana, and his team have added a step to the process that is used to transform cocoa beans into chocolate that you find in the store. In the conventional process of creating chocolate, cocoa beans are roasted to form a product chocolate flavor. During roasting, the beans lose some of antioxidants (polyphenols).
Researchers have stored cocoa pods before fermentation and roasting, hoping to retain some of the nutrients lost. Next, a second modification added: cocoa beans are roasted at a temperature lower than normal. The diseases have been roasted at 116 ° C for 45 minutes, instead of 120-120 ° C for 10-20 minutes.
The experts found that these grains contain more polyphenols and have a higher antioxidant activity. "This helps fermentation processes and improves antioxidant beans and aroma," said the researchers.
Source: Science Alert
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