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New study shows that cocoa flavanols can be preserved during cooking and baking
Date:8/13/2009

tes, is a concentrated source of naturally occurring flavanols and can be a significant dietary source of flavanols" says David Stuart, Ph.D., Director of the Hershey Center for Health and Nutrition.

Although previous studies have reported on the effect of fermentation and roasting on cocoa flavanols, this is the first paper to report on the effect of common cooking processes on cocoa flavanols in a wide variety of products ranging from a hot cocoa drink to chocolate frosting and chocolate cake. This study showed that the choice of leavening agent and its effect on pH during baking is a key factor in the levels of antioxidant activity and flavanols in a baked product.


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Contact: Debra Miller
debramiller@hersheys.com
717-534-5686
The Hershey Company
Source:Eurekalert

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