Not All Chocolate Is Created Equal: The Complexity Of Cocoa Processing by Harold Schmitz, Ph.D. (NAPS)—@: I’ve heard that chocolate can be good for you. Is the longer the beansare roasted. eAlkalizing (“Dutching”)— one type of chocolate better for Alkali is sometimes added to chocolates and cocoa powdersfor A: Scientists have discovered potentially beneficial compounds in a negative impact on flavonoid you than another? chocolate called flavo- noids. Flavonoids ocyi cur naturally in cocoa, ~~ #& webelieve, to help pro“74 tect the plant from 5 pests and disease. Their presence gives Schmitz, the cocoa an astringent, or sharp and pungenttaste. Even before cocoa undergoes its transformation from a bean (or flavor. This process, which increases the pHof the product, has levels. *Conching—This step has minimal impact on flavonoid level and is mainly for smoothing out the texture and rounding out flavors. When chocolate manufacturers begin to select their cocoa beans and start the process of making chocolate products, they are most concerned with flavor. However, seed) to chocolate, selecting the right variety of bean is important to maximizing the flavonoids in the finished products. When cocoa is processed into your favorite chocolate products, it goes through sev- as research on the potential health benefits of chocolate flavonoids unfolds, it is becoming gent taste, and therefore, the levels Incorporated, for example, has proprietary methods of processing cocoa beans so that the natural levels of flavonoids are maintained in their chocolate products. eral steps to eliminate the astrin- of flavonoids are often decreased. These steps include: Fermentation—Thelonger the cocoa beans are fermented, the more flavonoids are lost and the less astringent the beanswill be. Drying—Traditionally cocoa beans are dried in the sun. The largest loss of flavonoids usually occurs during sun drying, which maytake up to two weeks. Modern technology has allowed for beans to be dried mechanically which may reduce theloss of flavonoids. Roasting—Roasting temperatures and duration of roasting time significantly affect the flavor and flavonoid content of chocolate. Higher temperatures decrease the flavonoid content to a greater extent, but flavonoids are also lost clear to certain companies that preserving these compounds, while maintaining the flavor that people love, is important. Mars, The company even labels their products with the Cocoapro™ mark, which signifies their promise that the product has under- gone a proprietary process. You can learn more by visiting the Cocoapro” Web site at www. cocoapro.com. Harold Schmitz, Ph.D., is a group manager of analytical and applied sciences at Mars, Incorporated and a visiting faculty mem- ber of the University of California, Davis, Department of Nutrition. He has published more than 25 papers in contemporary, peerreviewed scientific journals.
