Study: Leavening agent helps cocoa retain health benefits

07/27/2009 | FoodNavigator

A new study by Hershey Co. and Brunswick Laboratories found that benefiting from cocoa's heart-healthy antioxidants in finished products greatly depends on the other ingredients, specifically leavening agents. The study revealed that in chocolate cake, using baking powder instead of baking soda helps cocoa best retain its nutritional value.

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