Less Sugar, More Flavor – Scientists Discover Simple Way To Improve Chocolate’s Taste
A study by Penn State reveals that using oat flour in chocolate can reduce added sugar by 25% without affecting its taste or texture, offering a healthier alternative that maintains consumer preference.Penn State researchers have discovered that the key to creating tasty chocolate with reduced sugar content lies in using oat flour, a recent study reveals.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…