Cientistas criam método para deixar chocolate mais saudável

[{"selector":"#anim-2346f7df-c0fb-4360-b5e7-e082625e5383","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-64641eaa-d933-47b8-b645-39787b25de95","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-dd435c0a-6ea0-4926-8a76-cc95942c590f","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-461e6d3c-4f56-4425-be4e-4d29d5e98cac","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Polina Tankilevitch/Pexels

[{"selector":"#anim-873b8d6f-115f-4d58-ac9e-5169a9425377","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c468d146-005e-4d84-af7c-6d5bb1abb4c8","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-56a6da9a-b1d6-4b66-b936-addb7181efc4","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-2611e290-922a-402f-9f64-ad9e58169faf","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] O chocolate é um dos doces favoritos de muitas pessoas em todo o mundo e, graças ao cacau, seu principal componente, pode trazer benefícios para a saúde (em versões com pouco teor de açúcar, é claro) Polina Tankilevitch/Pexels

[{"selector":"#anim-3c9336c1-4a41-4882-8612-4372d0d0ed5a","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9814611d-fa7f-4831-97d5-efb92b387b37","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1dceaab3-b3f0-4474-96f1-8b0b8bbaf66e","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-36eb4e8a-2f77-415f-8bef-4a86d61c72d7","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Pensando em tornar o chocolate ainda mais nutritivo, cientistas desenvolveram um método para aproveitar ao máximo o fruto do cacau durante a fabricação do doce Anagoriaa/Wikimedia Commons

[{"selector":"#anim-097ffddf-5e9b-4f1f-90eb-89952a417618","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6eeaf47f-965c-462f-a06a-f89bd0980026","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f0f82857-6e2c-48ba-897d-5e271beb35ed","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-0371fe32-8a23-4d97-a098-72948fa1fbdb","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Para isso, os pesquisadores utilizaram a polpa e partes da casca do cacau para produzir o chocolate — geralmente, o doce é fabricado apenas a partir dos grãos do fruto Agência Brasil/Tomaz Silva

[{"selector":"#anim-3ab51222-efe4-4f0b-88e6-7e1cb744ad4e","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-741c609b-13d7-4745-9dd0-5870ff5ce8f1","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a3b1b7ed-9823-4bff-af39-b142046180d9","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-7fa61aca-8f7f-4117-a0ab-a2f011c88c57","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Em seguida, eles transformaram o casca em pó e misturaram com parte da polpa para formar uma espécie de gel de cacau; segundo os autores do estudo, esse gel tem sabor doce e pode substituir o açúcar adicionado nos ingredientes do chocolate Reprodução/Nature Food

[{"selector":"#anim-afab7467-a7a5-4f7e-9f41-a5aaeddbb3c1","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-16735ec5-aa89-4777-bd5b-7db6873e54c5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f1ee2e9d-6393-4a3b-a70b-e30446917927","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-98f9890b-9d4f-4d1f-a7a4-68e58a04b5c0","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Foi preciso testar a textura de várias composições em laboratório, buscando encontrar o equilíbrio perfeito entre doçura e textura Freepick

[{"selector":"#anim-f6817f39-d434-4928-bd88-2f97c238dfce","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c08e4e80-9f91-475e-b7e7-dee018dbaf62","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6be605f7-b9db-43c2-80a1-9f32487788ec","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-5c9cc36f-123c-4f85-84c8-49aba4fab9c1","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] A nova receita de chocolate criada pelos pesquisadores suíços pode ser uma opção mais saudável e nutritiva que os chocolates convencionais Freepick

[{"selector":"#anim-97040968-c80b-458f-9377-408a00382f69","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eacf1e73-1dff-4a6d-8603-1798d50aab9a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-342eacfa-0afb-42ad-84f6-3b2cc17c440e","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-29bc57df-2c2a-4345-88fb-c5e9685c793c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Ainda não há previsão de quando o chocolate feito com gel de cacau será comercializado Freepick

CNNBRASIL.COM.BR

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