增加可可豆侧流的价值改善了巧克力营养和可持续性的方面
Kim Mishra1, Ashley Green2, Johannes Burkard2
1Institute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland. mishrankar@gmail.com.
Nature food
|May 21, 2024
概括
这项研究引入了一种新的巧克力配方,使用可可盆内皮凝,减少浪费并改善营养. 可持续的巧克力提供了与较高的纤维和较低的和脂肪相匹配的味道.
科学领域:
- 食品科学 食品科学 食品科学
- 可持续化学 可持续化学
- 农业经济学 农业经济学
背景情况:
- 传统的可可生产面临着重要的营养,环境和社会经济挑战.
- 可可价值链产生大量的废物,特别是废弃的可可豆.
研究的目的:
- 开发一种可持续的巧克力配方,通过提升可可豆的内分泌物.
- 评估这种新巧克力生产方法对营养,环境和社会经济的影响.
主要方法:
- 将富含点氨酸的可可豆内皮转化为凝,使用可可豆汁缩剂.
- 在巧克力配方中用可可豆衍生的凝取代传统的糖源.
- 进行"摇篮到工厂"生命周期评估 (LCA),以评估环境影响.
主要成果:
- 在巧克力配方中加入高达20%的可可盆内皮凝.
- 获得了与传统巧克力相比较的甜味,营养成分更好 (纤维含量更高,和脂肪酸减少).
- 与传统黑巧克力相比,生命周期评估表明,与传统黑巧克力相比,土地利用和全球变暖潜力可能会减少.
结论:
- 重新利用可可豆内皮提供了可持续巧克力生产的可行途径.
- 这种新奇的巧克力提供了改善的营养和环境效益.
- 这种方法为农民收入多样化和可可生产地区的社会经济发展提供了机会.
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