Can anybody enlighten the most recent innovation by LPUs scientist in the field of Bio Engineering & Bio-Sciences?

I follow news and update on LPU happening. A team of LPU researchers and scientists has got their chocolate-related patent granted from the Patent Office of the Government of India. This patent is titled a novel double fermentation process for fruit flavoured chocolate with antioxidant properties. The invention relates to innovative method of processing cocoa beans using double fermentation to modify the cocoa beans flavour profile and antioxidant property. LPU scientists patented Innovative methodology is certain to enthral chocolate fans-be these children, adults or old ones. Seeking to file the patent in other countries as well, the PCT (Patent Cooperation Treaty) for the same has already been filed by LPU. In order to prevent artificial flavours, LPUs patented innovative method is to add natural flavours. It will be by processing cocoa beans, and by adding their own extracted original flavours in the chocolates. In addition, it helps on enhancing the antioxidant property present in the product. The antioxidants in cocoa have been linked to impressive health benefits, including less inflammation and reduced risk factors for heart disease. The new product will also have a potential to lower the risk of developing overweight and obesity. Congratulating LPU researchers to keep on imbibing positivism, creativity and energy that they are possessing even in the present hard times, LPU Chancellor Mr Ashok Mittal invoked all researchers to work on novel and socially useful scientific ideas. Mr Mittal shares: In the present time most of the services required are for new knowledge beneficial to the humanity, particularly for the good health and hygiene. Presently much researched out CORONA Vaccines are supreme example on these lines. In fact, research for the sake of research only is not a befitting solution to any existing problem.

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Hie! Being an alumni I would like to share some insights. A team of LPU researchers and scientists has got their chocolate-related patent granted from the Patent Office of the Government of India. This patent is titled a novel double fermentation process for fruit flavored chocolate with antioxidant properties. The invention relates to innovative method of processing cocoa beans using double fermentation to modify the cocoa beans flavor profile and antioxidant property. LPU scientists patented Innovative methodology is certain to enthrall chocolate fans-be these children, adults or old ones. Seeking to file the patent in other countries as well, the PCT (Patent Cooperation Treaty) for the same has already been filed by LPU. Presently, it is noted that in the existing method, the chocolate manufacturers use synthetic flavors to bring fruit flavour to chocolate. This is not good for health, as it causes serious health hazards. In order to prevent such artificial flavours, LPUs patented innovative method is to add natural flavours. It will be by processing cocoa beans, and by adding their own extracted original flavours in the chocolates. In addition, it helps on enhancing the antioxidant property present in the product. The antioxidants in cocoa have been linked to impressive health benefits, including less inflammation and reduced risk factors for heart disease. The new product will also have a potential to lower the risk of developing overweight and obesity.

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Lovely Professional University (LPU) have developed a new method to process cocoa beans using double fermentation and produce 100% natural fruit-flavored chocolates with at least 40% higher antioxidant properties. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavors as well and offers a better texture to the chocolate. The existing methods of manufacturing fruit-flavored chocolates use synthetic fruit flavors which may have adverse effects on consumers' health, especially children. The University has been granted a patent for the innovation by the India Patent Office, Government of India. LPUs' patented method of double fermentation enables chocolatiers to process cocoa beans and add their own naturally extracted flavors in chocolates. Under the process, cocoa beans are fermented using fruit pulp or rind (peel). This double fermentation process utilizes the indigenous microflora present in the pulp /rind and provides natural fruit flavoring to the chocolates. This leads to the enhancement of natural antioxidant properties present in cocoa beans as well. The additional antioxidants generated are good for health and offer benefits like reduced risk of heart diseases, type 2 diabetes, inflammation, and many more. Thanks.

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Hi, Researchers and Scientists at Lovely Professional University (LPU) have developed a new method to process cocoa beans using double fermentation and produce 100 percent natural fruit flavored chocolates with at least 40 percent higher antioxidant properties. The existing methods of manufacturing fruit-flavored chocolates use synthetic fruit flavors, which may adversely affect consumers' health, especially children. The University has been granted a patent for the innovation by the India Patent Office, Government of India. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavors as well and offers better texture to the chocolate. LPUs patented method of double fermentation enables chocolatiers to process cocoa beans and add their own naturally extracted flavors in chocolates. Under the process, cocoa beans are fermented using fruit pulp or rind (peel). This double fermentation process utilizes the indigenous microflora present in the pulp /rind and provides natural fruit flavoring to the chocolates. This leads to the enhancement of natural antioxidant properties present in the cocoa beans as well. The additional antioxidants generated are good for health and offer benefits like reduced risk of heart diseases, type 2 diabetes, inflammation and many more. Thanks.

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