Chocolate’s surprising health benefits
Easter and chocolate go together. But eating a chocolate egg or Easter Bunny at this time of year often comes with a side of remorse. Good news for chocolate lovers! A research team from the Jaypee Institute of Information Technology (JIIT) in India are trying to turn chocolate into a healthier indulgence. Will we have guilt-free Easter holidays in the future? New evidence presented in the journal ‘ACS Food Science & Technology’(opens in new window) showed that chocolate, when filled with probiotics and prebiotics, could be made a healthier treat and contribute decisively to the health of the gut.
The next probiotic powerhouse
Probiotics are microorganisms that are good for the gut. They result in more beneficial bacteria and fewer harmful ones in the gut. But probiotics are fragile because things like stomach acid can destroy them. This is where substances called prebiotics come in. Think of probiotics as good bacteria, and prebiotics as food for these bacteria. Together, they’re known as synbiotics. Packed with a mouth-watering blend of probiotics and prebiotics, together with flavourings, the chocolate now becomes a healthy treat. Does the image of a gut-friendly chocolate not appeal to you? The researchers know that this type of chocolate won’t take the confectionary world by storm. “In the future, we are excited to explore additional health benefits of these chocolates while thoroughly investigating their sensory and nutritional profiles, with the goal of creating an even more wholesome and enjoyable treat,” commented co-author Smriti Gaur, associate professor at JIIT, in a press release(opens in new window).
Sweet surprise
How was a chocolate infused with prebiotics and probiotics created exactly? The researchers developed five chocolates. One was a traditional recipe that contained all the basic ingredients: cocoa butter, cocoa powder and milk powder. The other four contained various combinations of probiotics, prebiotics (corn, honey) and flavours, specifically cinnamon or orange. The five formulations assessed how these additives influence chocolate’s health benefits and overall enjoyment. Results revealed that the fat levels, which affect the melt-in-your-mouth quality and texture, were consistent among all five samples. However, the orange-flavoured chocolates had higher moisture levels, lower pH and more protein. The four synbiotic chocolate samples had higher antioxidant levels. The antioxidants in dark chocolate help to protect from heart disease. The most notable finding was that the probiotics lasted for 125 days in storage. This is longer than other attempts by the scientific community. None of this will matter if health-conscious consumers don’t like the taste. Probiotics in chocolate can lead to bitterness. The researchers sampled the chocolate themselves, much to their satisfaction. “Personally, we enjoyed the orange-flavoured chocolates the most, where the vibrant citrus notes complemented the rich cocoa, and it had a slightly softer texture that made each bite feel more luxurious,” explained Gaur. No more guilt trips. Imagine a world where you can have your chocolate, and eat it too! Go ahead and satisfy your craving, your gut will probably thank you as much as your sweet tooth!