The secret ingredient for reduced-sugar chocolate with flavour
In a blind taste test, recently published in the Journal of Food Science, 25% reduced-sugar chocolates made with oat flour were rated equally, and in some cases preferred, to regular chocolate. The findings could provide a new option for decreasing chocolate’s sugar content while maintaining its texture and flavour.
“We were able to show that there is a range in which you can manage a sizable reduction in added sugar and people won’t notice and don’t care, in terms of liking,” said John Hayes, professor of food science at Penn State and corresponding author on the study. “We’re never going to make chocolate healthy, because it’s an indulgence, but we can successfully take out some of the sugar for consumers who are trying to reduce their intake of added sugars.”
Hayes explained that chocolate is about half sugar by weight, with the rest being fat and cocoa solids, so reducing the amount of sugar by any amount can alter the texture and flavour profile of the chocolate.
“The function of sugar in chocolate is both sweetness and bulking, so if we take that sugar out, we have to put something else in that will do the job just as well, or consumers will notice,” said Gregory Ziegler, distinguished professor of food science at Penn State and co-author on the study.
Ziegler had the idea of testing two different grains, rice and oats, which contain fine granular starches as replacements for sugar in chocolate. The end result would still contain carbs, which eventually break down into sugar, but the speed of absorption may be slower.
“Starch is still a carbohydrate, so it’s not lower calories, but there is an overall reduction in the added sugar content, which has potential health benefits,” Ziegler said.
The team conducted two different blind taste tests using dark chocolate made with varying levels of sugars and grain flour.
“Our results suggest we can cut back 25% of added sugar to chocolate, effectively reducing the total sugar by 13.5%, if we substitute oat flour,” said Kai Kai Ma, a doctoral candidate in food science at Penn State and co-author on the paper. “That addition of oat flour is unlikely to meaningfully impact consumer acceptability, which is great news.”
The researchers are hoping the oat flour findings will spur on the creation of new varieties of sugar-reduced chocolates.
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