{"id":80461,"date":"2023-01-19T09:57:50","date_gmt":"2023-01-19T08:57:50","guid":{"rendered":"https:\/\/gastronomicament.cat\/?p=80461"},"modified":"2023-01-19T09:57:50","modified_gmt":"2023-01-19T08:57:50","slug":"per-que-ens-agrada-la-xocolata","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/ca\/per-que-ens-agrada-la-xocolata","title":{"rendered":"Per qu\u00e8 ens agrada la xocolata?"},"content":{"rendered":"<p>Cient\u00edfics de l&#8217;equip de recerca interdisciplinari de l&#8217;Escola de Ci\u00e8ncia dels Aliments i Nutrici\u00f3 i l&#8217;Escola d&#8217;Enginyeria Mec\u00e0nica de la\u00a0<strong>Universitat de Leeds\u00a0<\/strong>han descodificat el proc\u00e9s f\u00edsic que t\u00e9 lloc a la boca quan es menja xocolata.<\/p>\n<p>L&#8217; estudi, publicat a la revista cient\u00edfica\u00a0<em>ACS Applied Materials and Interfaces<\/em>, no va investigar la q\u00fcesti\u00f3 del gust de la xocolata, sin\u00f3 que\u00a0<strong>la recerca s&#8217;ha centrat en la seva sensaci\u00f3 i textura<\/strong>, i el plaer que produeixen.<\/p>\n<p>Els investigadors apunten que quan la xocolata entra en contacte amb la llengua, allibera una pel\u00b7l\u00edcula greix que cobreix la llengua i altres superf\u00edcies de la boca. \u00c9s\u00a0<strong>aquesta pel\u00b7l\u00edcula greix<\/strong>\u00a0la que\u00a0<strong>fa que la xocolata se senti suau<\/strong>\u00a0durant tot el temps que \u00e9s a la boca.<\/p>\n<p><strong>Anwesha Sarkar<\/strong>, professora de l&#8217;Escola de Ci\u00e8ncia dels Aliments i Nutrici\u00f3 de Leeds, ha explicat que la ci\u00e8ncia de la lubricaci\u00f3 ofereix una visi\u00f3 mecanicista de com se sent realment el menjar a la boca. Podeu utilitzar aquest coneixement per dissenyar aliments amb millor sabor, textura o beneficis per a la salut.<\/p>\n<p>Els cient\u00edfics esperen que aquest estudi condueixi al\u00a0<strong>desenvolupament d&#8217;una nova generaci\u00f3 de xocolata de luxe<\/strong>\u00a0que tingui la mateixa sensaci\u00f3 i textura, per\u00f2 sigui m\u00e9s saludable.<\/p>\n<p>Les proves es van realitzar utilitzant una marca\u00a0 de xocolata negra\u00a0<em>premium<\/em>\u00a0sobre una superf\u00edcie artificial en 3D semblant a una llengua, dissenyada a la Universitat de Leeds. Els investigadors van utilitzar t\u00e8cniques anal\u00edtiques d&#8217;un camp de l&#8217;enginyeria anomenat tribologia per dur a terme l&#8217;estudi, que inclo\u00efa imatges\u00a0<em>in situ<\/em>.<\/p>\n<p>La\u00a0<strong>tribologia<\/strong>\u00a0tracta sobre com interactuen superf\u00edcies i fluids, els nivells de fricci\u00f3 que hi ha entre aquests i el paper de la lubricaci\u00f3: en aquest cas, la saliva o els l\u00edquids de la xocolata. Tots aquests mecanismes es produeixen a la boca quan es menja xocolata.<\/p>\n<p>Quan la xocolata entra en contacte amb la llengua, allibera una pel\u00b7l\u00edcula grassa que cobreix la llengua i altres superf\u00edcies de la boca. \u00c9s aquesta pel\u00b7l\u00edcula grassa la que fa que la xocolata se senti suau durant tot el temps que est\u00e0 a la boca.<\/p>\n<pre>Imatge: Aleksandra85foto - Pixabay<\/pre>\n","protected":false},"excerpt":{"rendered":"<p>Un estudi cient\u00edfic en desvetlla el motiu<\/p>\n","protected":false},"author":1,"featured_media":80462,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[692,955],"tags":[],"coauthors":[2053],"class_list":["post-80461","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat","category-reportatges-i-novetats"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Per qu\u00e8 ens agrada la xocolata? - Gastron\u00f2micament<\/title>\n<meta name=\"description\" content=\"Per qu\u00e8 ens agrada la xocolata? 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