IS CHOCOLATE REALLY GOOD FOR YOU?
To cook milk chocolate containing antioxidants, Lisa Dean, Ph.D., the team’s lead researcher, received peanut peels from several corporations that generally remove shells, which are rich in antioxidants that provide anti-inflammatory benefits, after grilling.Then, colleagues from the us Department of Agriculture’s study branch, then the U.S. Department of Agriculture, and the U.S. Department of Agriculture.They crushed the powdered skins and extracted the phenolic compounds, leaving lignin and mobileulose (substances discovered on the moving walls of plants).
The researchers then used roasters and tea makers to extract the antioxidants from coffee grounds and tea leaves, and then combined the antioxidant-rich phenolic powder with the food additive maltodextrin to form a smooth milk chocolate.
“The concept of this task began by testing other types of agricultural tea to determine their bioactivity, especially peanut skins,” Dean said in a press release on the results.”Our initial purpose is to extract phenolic compounds from the skins and find a way to combine them with food.”
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Different types of chocolate have been created containing between 0.1% and 8.1% phenol concentration.In the taste test, consumers of phenolic milk chocolate at 0.8% (which had a higher point of antioxidants than the maximum of dark chocolates) over general types.
However, the study notes that the marketing of such a product remains “an outlet and a theme for corporate patents,” researchers hope that their paintings will one day lead to a commercially “healthier” milk chocolate product.
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Scientists plan to use excess peanut peel, coffee grounds and other products that would otherwise be wasted on the fitness content of other foods.