{"id":92529,"date":"2020-07-22T07:50:40","date_gmt":"2020-07-22T07:50:40","guid":{"rendered":"https:\/\/raed.academy\/?p=92529"},"modified":"2020-07-22T18:29:55","modified_gmt":"2020-07-22T18:29:55","slug":"cacau-robi-el-nou-color-i-sabor-de-la-xocolata","status":"publish","type":"post","link":"https:\/\/raed.academy\/ca\/cacau-robi-el-nou-color-i-sabor-de-la-xocolata\/","title":{"rendered":"Cacau rob\u00ed, el nou color i sabor de la xocolata"},"content":{"rendered":"<p><em><a href=\"https:\/\/raed.academy\/ca\/academics\/dr-javier-aranceta-bartrina\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Javier Aranceta<\/strong><\/a><br \/>\nPresident del Comit\u00e8 Cient\u00edfic de la Societat Espanyola de Nutrici\u00f3 Comunit\u00e0ria, president de la Reial Acad\u00e8mia de Medicina del Pa\u00eds Basc-Euskal Herriko Medikuntzaren Errege Akademia i acad\u00e8mic de n\u00famero de la Reial Acad\u00e8mia Europea de Doctors-Barcelona 1914 (RAED)<\/em><\/p>\n<p><em>Article publicat al diari &#8220;El Correo&#8221; el 17 de juliol de 2020<br \/>\n<\/em><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-92588\" src=\"https:\/\/raed.academy\/wp-content\/uploads\/2020\/07\/Cacao-rubi-dstNtc.jpg\" sizes=\"(max-width: 400px) 100vw, 400px\" srcset=\"https:\/\/raed.academy\/wp-content\/uploads\/2020\/07\/Cacao-rubi-dstNtc.jpg 500w, https:\/\/raed.academy\/wp-content\/uploads\/2020\/07\/Cacao-rubi-dstNtc-440x264.jpg 440w\" alt=\"Cacao rub\u00ed\" width=\"400\" height=\"240\" data-attachment-id=\"92588\" data-permalink=\"https:\/\/raed.academy\/cacao-rubi-el-nuevo-color-y-sabor-del-chocolate\/cacao-rubi-dstntc\/\" data-orig-file=\"https:\/\/raed.academy\/wp-content\/uploads\/2020\/07\/Cacao-rubi-dstNtc.jpg\" data-orig-size=\"500,300\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"Cacao-rubi-dstNtc\" data-image-description=\"\" data-medium-file=\"https:\/\/raed.academy\/wp-content\/uploads\/2020\/07\/Cacao-rubi-dstNtc.jpg\" data-large-file=\"https:\/\/raed.academy\/wp-content\/uploads\/2020\/07\/Cacao-rubi-dstNtc.jpg\" \/>Javier Aranceta<\/strong>, president de la <strong>Reial Acad\u00e8mia de Medicina del Pa\u00eds Basc-Euskal Herriko Medikuntzaren Errege Akademia<\/strong> i acad\u00e8mic de n\u00famero de la <strong>Reial Acad\u00e8mia Europea de Doctors-Barcelona 1914<\/strong> (RAED), analitza a l&#8217;article<strong> &#8220;Cacao rub\u00ed, el ros\u00e9 de los chocolates&#8221;<\/strong>, publicat al diari <strong>&#8220;El Correo&#8221;<\/strong> el passat 17 de juliol, les propietats de l&#8217;anomenat cacau rosa o cacau rob\u00ed, un tipus de cacau en qu\u00e8 determinades llavors posseeixen un color violaci gr\u00e0cies a uns pigments naturals rics en flavonoides.<\/p>\n<p>L&#8217;acad\u00e8mic explica com aquesta varietat, que es conrea a Costa d&#8217;Ivori, Equador i Brasil, fins ara s&#8217;havia vingut comercialitzant com a cacau convencional per elaborar xocolata negra. Tot i aix\u00ed, noves t\u00e8cniques d&#8217;elaboraci\u00f3 han perm\u00e8s mantenir les seves peculiaritats, comen\u00e7ant pel color i un gust afruitat. &#8220;A partir d&#8217;una nova tecnologia desenvolupada per una empresa de xocolates en col\u00b7laboraci\u00f3 amb la <strong>Universitat de Jacobs<\/strong> (Alemanya) patentada el 2017, se sotmeten les llavors a un proc\u00e9s especial que conserva el color ros\u00e9, els aromes caracter\u00edstics i el sabor afruitat d&#8217;aquesta nova varietat, ja que al fermentat i torrat tradicional les llavors adquireixen el seu caracter\u00edstic color marr\u00f3 i el sabor amarg caracter\u00edstic&#8221;, explica.<\/p>\n<p>Aranceta assenyala que aquesta varietat \u00e9s especialment rica en flavonoides, que es troben de manera natural en la fava de cacau rob\u00ed. &#8220;Aquests components tenen una especial import\u00e0ncia en la gesti\u00f3 dels processos d&#8217;oxidaci\u00f3 i en la reducci\u00f3 de radicals lliures, punts d&#8217;inter\u00e8s en la prevenci\u00f3 dels factors de risc cardiovascular que compten amb l&#8217;opini\u00f3 positiva de l&#8217;<strong>Autoritat Europea de Seguretat Aliment\u00e0ria<\/strong>&#8220;, conclou.<\/p>\n<h3><a href=\"https:\/\/www.elcorreo.com\/jantour\/opinion\/cacao-rubi-rose-20200717100304-nt.html\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Llegiu l&#8217;article<\/strong><\/a><\/h3>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Javier Aranceta analitza les propietats del cacau rosa o cacau rob\u00ed, un tipus de cacau en qu\u00e8 determinades llavors posseeixen un color violaci<\/p>\n","protected":false},"author":12,"featured_media":92589,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[237],"tags":[],"class_list":["post-92529","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacio-i-nutricio","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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