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Though chocolate may never be deemed a health food, it would be beneficial to have a lower-sugar alternative that people enjoy equally. Fortunately, incorporating oat flour might just facilitate that outcome.
The majority of commercially available chocolate comprises roughly 50% sugar by weight, with the remaining 50% consisting primarily of fat and cocoa solids. Consequently, any significant decrease in sugar content will noticeably impact not just the taste, but also the texture and overall mouthfeel of the chocolate.
Developing Healthier Chocolate Alternatives with Oat and Rice Flour Substitution
Taking this into consideration, professors John Hayes and Gregory Ziegler from Pennsylvania State University developed dark chocolate by substituting a significant portion of the sugar with either oat or rice flour. Both alternatives contain starches with fine granular structures resembling sugar grains.
According to Ziegler, “While starch remains a carbohydrate and doesn’t lower the calorie count, replacing sugar with it results in a reduction in overall added sugar content, offering potential health advantages.”
Kai Kai Ma / Penn State
In a blind taste test, 66 volunteers consumed chocolate samples made with either oat or rice flour, with sugar reduced by either 25% or 50%. They were also provided with a regular piece of dark chocolate containing 54% sugar as a control.
Overall, participants found the samples with a 25% reduction in sugar to closely resemble the control, although they tended to describe the rice flour chocolate as “chalky,” while noting the oat flour chocolate as smooth and creamy.
Consumer Preferences in Blind Taste Testing of Sugar-Reduced Chocolate Varieties
In a subsequent blind taste test, 90 participants were each given three varieties of chocolate: a control containing 54% sugar, along with oat and rice flour chocolates with a 25% reduction in sugar. While the rice flour chocolate received significantly lower ratings compared to the control, the oat flour chocolate was equally enjoyed and, in some cases, even preferred.
Hayes stated, “Despite our efforts over the past four decades to encourage reduced sugar consumption, it hasn’t been effective because individuals gravitate towards their preferred foods. Therefore, instead of inducing feelings of guilt, we should acknowledge people’s preferences and explore ways to improve food quality while still maintaining the enjoyment of eating.”
Read the original article on: New Atlas