A baker can seem like the arch nemesis of a dieter, but an intriguing new study reveals that cocoa fiber may be a potential fat replacement. In the case of a baking a muffin, for example, one can replace the traditional vegetable oil with soluble cocoa fiber.
This interesting study, published in LWT – Food Science and Technology, further affirms that beyond the health benefits of replacing oil, extending shelf life and improvement in texture are other great benefits.
During the study, researches analyzed the outcomes of replacing 25, 50 and 75 percent of oil with soluble cocoa fiber. They looked for any discernible differences in flavor, texture and color. The results? The muffins baked with soluble cocoa fiber turned out moister, softer and contained greater sponginess along with a slower staling rate.
The drawbacks? Researches did notice a bitter flavor, stickiness, and loss of muffin height. There may be some methods to correct the height outcome which include beating in more egg whites or reformulating the leavening agent. In terms of taste, adding a bit more cocoa may correct the bitterness.
More research and studies will indicate how far this new discovery may go in the world of baking.