Tag Archives: chocolate cravings

March 4, 2022 · 11:16 pm

More intense roasting of cocoa beans lessens bitterness

As a daily chocolate consumer, I confess that the idea of reducing the sugar in chocolate and taking away bitterness at the same time was music to my taste buds.

Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans longer and at higher temperatures.

Photo by Polina Tankilevitch on Pexels.com

That’s the conclusion of a team of researchers who conducted a new study in Penn State’s Sensory Evaluation Center in the Department of Food Science. The study involved 27 100%-chocolate preparations made from cocoa beans roasted at various intensities and 145 people who came to the center on five consecutive days, evaluating five different samples each day.

The research confirmed that bitterness and astringency are negatively correlated to consumer liking, and demonstrated that those qualities in chocolate can be reduced through optimizing roasting, according to research team member Helene Hopfer, Rasmussen Career Development Professor in Food Science in the College of Agricultural Sciences.

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August 23, 2020 · 12:11 am

More healthful milk chocolate by adding peanut, coffee waste

Milk chocolate is a consumer favorite worldwide, prized for its sweet flavor and creamy texture. This confection can be found in all types of treats, but it isn’t exactly health food. In contrast, dark chocolate has high levels of phenolic compounds, which can provide antioxidant health benefits, but it is also a harder, more bitter chocolate. Today, researchers report a new way to combine milk chocolate with waste peanut skins and other wastes to boost its antioxidant properties.

The researchers presented their results today at the American Chemical Society (ACS) Fall 2020 Virtual Meeting & Expo. ACS held the meeting through Thursday. It features more than 6,000 presentations on a wide range of science topics.

“The idea for this project began with testing different types of agricultural waste for bioactivity, particularly peanut skins,” says Lisa Dean, Ph.D., the project’s principal investigator. “Our initial goal was to extract phenolics from the skins and find a way to mix them with food.”

When manufacturers roast and process peanuts to make peanut butter, candy and other products, they toss aside the papery red skins that encase the legume inside its shell. Thousands of tons of peanut skins are discarded each year, but since they contain 15% phenolic compounds by weight, they’re a potential goldmine of antioxidant bioactivity. Not only do antioxidants provide anti-inflammatory health benefits, they also help keep food products from spoiling.

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October 18, 2018 · 12:20 am

Nutrition and chocolate – Tufts

I am a big chocolate lover, both mildly dark and milk chocolate. As I eat some every day, the following from Tufts Health and Nutrition Letter interested me greatly.

chocolate with milted chocolate on white ceramic plate

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Q. You have suggested people eat chocolate to get the antioxidants and other “good stuff” that it contains. Do we get the same benefits if we eat chocolate in another form, such as chocolate milk, cake, or pudding?

A. Alice H. Lichtenstein, DSc, senior scientist at Tufts’ Jean Mayer USDA Human Nutrition Research Center on Aging and executive editor of Tufts Health & Nutrition Letter, answers: “Cocoa contains phytochemicals called flavanols that may have health benefits, but just because a little might be good, that does not mean a lot is better! Flavanols are part of the reason cocoa is so bitter. To make chocolate candy, many of the flavanols are stripped away, and the cocoa is mixed with sugar. Turning that chocolate into brownies or pudding or other chocolate products further dilutes out the flavanols. Hence, there is unlikely to be much actual cocoa or cocoa flavanols in a serving of these foods. In a recently reported large study, chocolate-candy intake was associated with greater likelihood of weight gain in postmenopausal women. Whether the weight gain was directly due to the chocolate cannot be determined at this time.”

“If you enjoy chocolate, identify the type you enjoy the most and don’t overdo it. If it’s healthful flavanols you’re after, there’s no need to eat chocolate or cocoa at all. They are also found in tea, wine, and fruits like apples, grapes, and pears. And remember, an ounce of dark chocolate a day (or a dose of any other purported ‘superfood’) cannot take the place of a balanced, healthful dietary pattern.”

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September 18, 2017 · 4:46 am

Why chocolate is good for your gut – MNT

I am a chocolate lover. I have some every day of my life. Granted, what I consume are small quantities which I devour slowly and let simply melt in my mouth. I also know that dark chocolate has more benefits than the sweet milk chocolate of my childhood. Herewith, Medical News Today‘s take on the dark delight.

Chocolate lovers, rejoice; the sweet treat is not only delicious, but studies show that it can also promote friendly bacteria and reduce inflammation in our guts. But first, some background: trillions of bacteria live in our guts. They contribute to our immune system, metabolism, and many other processes essential to human health.

When the delicate balance of microbes in our intestines is disturbed, it can have serious consequences.

Irritable bowel syndrome, chronic fatigue syndrome, autism spectrum disorders, allergies, asthma, and cancer have all been linked to abnormal gut microbiomes.

A healthful diet supports bacterial diversity and health, but could chocolate be an integral part of this?

Benefits of cocoa

Cocoa is the dry, non-fatty component prepared from the seeds of the Theobroma cacao tree and the ingredient that gives chocolate its characteristic taste. Continue reading →

Can Walking Cut Chocolate Cravings?

A short, brisk walk can help to curb your cravings for cocoa, according to a study reported in LiveScience.

As a chocolate lover and avid bicycle rider, I manage my calories to include chocolate and still maintain my weight. If you are concerned about adding pounds, or inches, a brisk walk might be in order for you.

“Researchers at the University of Exeter had 25 regular chocolate eaters abstain from their favorite snack for three days. They were then assigned to either take a brisk 15-minute walk or to rest.

“The participants then performed tasks that would normally increase their chocolate jones, including a mental challenge and opening a chocolate bar. The walkers reported lower cravings both during the walk and for about 10 minutes afterward. They were also less likely to be tempted by unwrapping the candy bar,” LiveScience reported.
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February 27, 2012 · 4:08 pm

Can Walking Cut Chocolate Cravings?

A short, brisk walk can help to curb your cravings for cocoa, according to a study reported in LiveScience.

“Researchers at the University of Exeter had 25 regular chocolate eaters abstain from their favorite snack for three days. They were then assigned to either take a brisk 15-minute walk or to rest.