Create healthier chocolate by substituting oat hydrocolloid for cocoa butter.

Since the beta-glucan found in oats is recognized for its ability to lower blood cholesterol levels, chocolate prepared with an oat hydrocolloid has the potential to decrease the chocolate's fat content. At the same time, the hydrocolloid could add a soluble fiber--beta-glucan--that would increase the health benefits of chocolate.

USDA-ARS researchers found that chocolate containing an oat hydrocolloid decreases the chocolate's fat content without causing a substantial change in the product's sensory properties. It may be possible to prepare tasty, more healthy chocolate by lowering its fat content and adding a soluble beta-glucan fiber.

The researchers prepared chocolate by replacing 5%, 10%, 15%, 20% and 25% of cocoa butter with oat hydrocolloid containing 30% beta-glucan. Then they evaluated the reformulated chocolate using rheological and tribological analysis as well as sensory testing.

The scientists made note of some small differences in the quality of the reformulated chocolate. However, the texture scores for mouth coating of the chocolates dramatically increased from the control at 2.6 with each 5% increase in the oat hydrocolloid increment to 6.9 at the 25% substitution level. The fat content also experienced a continuous decrease with each 5% oat hydrocolloid increment substitution to 11.2% at the 25% level from the control level of 15%.

The American Heart Association Eating Plan suggests consuming a variety of food fiber sources. Fiber is important for the health of the digestive system and for lowering cholesterol. Foods containing fiber are good sources of essential nutrients. Depending on how they're prepared, these foods are typically also low in fat, saturated fat and cholesterol. Dietary fiber intake among adults in the United States averages about 15 grams. Some organizations recommend that dietary fiber intake should be 25 grams to 30 grams daily.

When eaten regularly as part of a diet low in saturated fat and cholesterol, soluble fiber helps to lower blood cholesterol. Oats have the highest proportion of soluble fiber of any grain. Foods high in soluble fiber include oat bran, oatmeal, beans, peas, rice bran, barley, citrus fruits, strawberries and apple pulp.

Further information. George Inglett, USDA-ARS National Center for Agricultural Utilization Research, Room 2306, 1815 North University St., Peoria, IL 61604; phone: [phone]; fax: [phone]; email: [e-mail].