In a study published this month in the Journal of Food Science, scientists from The Hershey Company and Brunswick Laboratories (Norton, MA) showed that over 85% of the cocoa flavanols were preserved in recipes for chocolate frosting, hot cocoa drink and chocolate cookies. In chocolate cakes, antioxidant activity and cocoa flavanols could be largely retained by using a combination of baking powder and baking soda.
The scientists initially saw that 50 to 95% of the flavanols were lost in making chocolate cakes. After further investigation, they found that the use of baking soda in the chocolate cake recipe was associated with increased pH of the cake, darker color, and a loss of flavanols and antioxidant activity during the baking process. Use of only baking powder in the cake recipes allowed complete retention of the antioxidant activity and cocoa flavanols, but resulted in a flat cake. By partially substituting baking powder for the baking soda, the cake pH was moderated and almost all of the flavanols were retained while still resulting in a cake with acceptable color and height.
According to the published report, numerous studies have reported on the fate of naturally occurring flavanols during cocoa bean fermentation and roasting, but there's been little investigation into what happens during cooking with cocoa powder. In this study, researchers selected recipes from cookbooks for a variety of cocoa-containing foods such as chocolate frosting, hot cocoa drinks, chocolate cookies and chocolate cakes. The recipes were prepared using Hershey's Natural Cocoa Powder and then measured for antioxidant activity, total polyphenols, and flavanols.
"According to our estimates, approximately one third of cocoa ingredients used in the United States is cocoa powder, which is used in a diverse array of chocolate-flavored foods including beverages, cookies, cakes, snack bars and ice cream. Natural cocoa powder, like most dark chocolates, 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.
About The Hershey Company
The Hershey Company (NYSE: HSY) is the largest producer of quality chocolate in North America and a global leader in chocolate and sugar confectionery. Headquartered in Hershey, Pa., The Hershey Company has operations throughout the world and more than 12,000 employees. With revenues of more than $5 billion, Hershey offers such iconic brands as Hershey's, Reese's, Hershey's Kisses, Kit Kat, Twizzlers and Ice Breakers as well as the smooth, creamy indulgence of Hershey's Bliss chocolates. Hershey is a leader in the fast-growing dark and premium chocolate segment, with such brands as Hershey's Special Dark and Hershey's Extra Dark. In addition, Artisan Confections Company, a wholly owned subsidiary of The Hershey Company, markets such premium chocolate offerings as Scharffen Berger and Dagoba. For more than 100 years, The Hershey Company has been a leader in making a positive difference in the communities where we live, work and do business. The Milton Hershey School, established by the company's founder in 1909, provides a nurturing environment, quality education, housing, and medical care at no cost to children in social and financial need. The School is administered by the Hershey Trust Company, Hershey's largest shareholder, making the students of Milton Hershey School direct beneficiaries of Hershey's success. Please visit us at www.hersheys.com.
Journal
Journal of Food Science