Iindaba ezimnandi zabathandi betshokolethi-izazinzulu zisenokuba ziyifumene indlela yokwenza iilekese zibe sempilweni.
Ukusela itshokolethi emnyama ngokumodareyitha kudala kudunyiswa ngenxa yeepropathi zayo ze-antioxidant, kodwa ayinguye wonke umntu onokuqala ngobukrakra bayo obuninzi.
Iqela lophando elivela kwi-American Chemical Society (ACS) lifumene ukuba ukongeza ulusu lomgubo wepeanut kwitshokholethi yobisi kunokwenza i-indulgences ibe ngaphezulu kwe-antioxidants kuneentlobo ezimnyama ngaphandle kokuthomalalisa i-creamy or light texture.
Xa kunikwa iqela labavavanyi incasa, ngaphezu kwesiqingatha bade bakhetha itshokholethi yobisi ekhutshwe ngamandongomane kunezo zithengwe ezivenkileni namhlanje.
Umbhali wokuqala uGqr. Lisa Dean wathi: "Umbono weprojekthi waqala ngokuvavanya imisebenzi yebhayoloji yeentlobo ezahlukeneyo zenkunkuma yezolimo, ngakumbi izikhumba zamandongomane."
"Injongo yethu yokuqala yayikukukhupha i-phenols (iklasi yeekhemikhali ezineepropathi ze-antioxidant) esikhumbeni kwaye sifumane indlela yokuxuba nokutya."
Xa amandongomane eqhotyiswa kwibhotolo yamandongomane okanye kwiconfectionery, uqweqwe lwawo lwephepha elibomvu luyalahlwa, nto leyo ephumela kwinkunkuma engamawaka eitoni nyaka ngamnye.
Oku kushiya i-lignin kunye ne-cellulose (izinto ezimbini kwiindonga zeeseli zezityalo), ezinyusa umthamo we-roughage ekutyeni kwezilwanyana.
I-powder ephumela ke ixutywe kunye ne-maltodextrin (i-additive food additive) ukuze kube lula ukuyifaka kwi-tshokoleta yobisi.
UGqr. Dean wathi: “I-phenolic resin ikrakra kakhulu, ngoko kufuneka sifumane indlela yokuphelisa le mvakalelo.”
Xa isetyenziswa ngabavavanyi bokungcamla, iqela lifumanise ukuba liyakwazi ukubona ukugxininiswa okungaphezulu kwe-0.9%, okuchaphazele incasa okanye ukuthungwa.
Iziphumo ezithiwe thaca kwinkomfa yenyani ye-ACS 2020 kunye nomboniso zibonisa ukuba ngaphezulu kwesiqingatha sabavavanyi bencasa bade bakhethe i-0.8% phenol yobisi itshokolethi kunohlobo oluqhelekileyo, kwaye umsebenzi we-antioxidant wale sampuli uphezulu kuneyetshokholethi ezininzi ezimnyama.
Abantu abakhetha itshokholethi emnyama ngezibonelelo zempilo banokuqaphela ukuba itshokholethi emnyama ibiza kakhulu kuneentlobo zobisi ngenxa yomxholo wayo ophezulu wecocoa.
Iingcali zenzululwazi zikholelwa ukuba ukongeza isikhumba se-peanut kwi-tshokoleta yobisi kunokuphucula impilo ngexabiso elifanayo.
Bavuma umngcipheko we-allergies, kodwa nayiphi na itshokholethi etyebileyo kwi-peanuts kufuneka ibhalwe njengequlethe izinto eziqhelekileyo.
Ukunciphisa le nkxalabo, izazinzulu ziceba ukuvavanya amabala ekofu kunye nenye inkunkuma ngendlela efanayo.
Banethemba lokufumanisa ukuba i-antioxidants kwizikhumba ze-peanut inokwandisa ubomi beshelufu ye-nut butters, eya kubola ngokukhawuleza ngenxa ye-fat content.
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