Oat Flour Proves Effective in Reducing Sugar Content of Chocolate Without Compromising Taste

Penn State researchers discover that substituting oat flour for sugar in chocolate maintains its flavor and texture, offering a healthier alternative.

• Penn State study finds oat flour can replace 25% of sugar in chocolate, reducing total sugar content by 13.5% without affecting taste.
• Blind taste tests with over 150 participants show oat flour chocolates are as liked as, or even preferred to, traditional chocolates.
• Research highlights potential health benefits of reduced sugar intake without sacrificing consumer acceptability of chocolate.
• Oat flour's substitution unlikely to impact consumer acceptability, paving the way for new sugar-reduced chocolate varieties.
• Funded by the USDA National Institute of Food and Agriculture, the study aims to meet consumers' desires for less added sugar without compromising on pleasure.

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