Preserving cocoa flavanols during cooking and baking

Public

Here's an interesting research article on cooking with cocoa and the impact on retaining the antioxidant activity and cocoa flavanols in the food.

New study shows that cocoa flavanols can be preserved during cooking and baking - (iThe Hershey Company/i) 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 percent 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. [American Association for the Advancement of Science]