Stay up to date with notifications from The Independent

Notifications can be managed in browser preferences.

Scientists discover way to give milk chocolate the same beneficial properties as dark chocolate

Peanut skins hold key in altering the nutritional benefits of the confectionery

Monday 31 October 2016 10:08 GMT
Comments
Dark chocolate tends to have a bitter taste that many don't like
Dark chocolate tends to have a bitter taste that many don't like (AFP/Getty)

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

Scientists have found a way to give milk chocolate the nutritional benefits of dark chocolate without affecting the taste.

Adding phenolic compounds from peanut skins to milk chocolate gives it the same antioxidant property of dark chocolate, according to researchers from North Carolina State University.

The compounds were made into a sweet edible powder, which was then incorporated into milk chocolate, to alter the health benefits of the product.

A total of 80 people were given samples of milk chocolate with the peanut skin extract and normal milk chocolate and results showed they were liked an equal amount, the authors posted in the Journal of Food Science.

The tests showed that the amount of peanut skin added to the chocolate did not affect the taste enough for people to realise the difference.

"If applied to commercial products, peanut skin extracts would allow consumers to enjoy mild tasting products and have exposure to compounds that have proven health benefits," lead author Lisa Dean told EurekAlert.

As peanut skins are a by-product of the peanut industry, the authors are hoping their work will provide a purpose for an otherwise discarded product.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in