chocolate
Replacing fat with chocolate? An interesting new study explains
February 25, 2011 | chocolate, fat replacement, restaurant trends, soluble cocoa fiberA baker can seem like the arch nemesis of a dieter, but an intriguing new study reveals that cocoa fiber may be a potential fat replacement. In the case of a baking a muffin, for example, one can replace the traditional vegetable oil with soluble cocoa fiber. This interesting study, published in LWT – Food Science and Technology, further affirms that beyond the health benefits of replacing oil, extending shelf life and improvement in texture are other great benefits. During the study, researches analyzed the outcomes of replacing 25, 50 and 75 percent of oil with soluble cocoa fiber. They....
