The effects of gamma-aminobuytric acid (gaba) enrichment On nutritional, physical, shelf-life, and sensorial properties of Dark chocolate
Hypertension is the leading cause of cardiovascular disease and premature death worldwide. Gamma-aminobutyric acid (GABA) has potential in regulating hypertension. Cocoa beans are rich in GABA, but GABA is being destroyed during roasting of cocoa beans and chocolate production. This study aimed to d...
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Molecular Diversity Preservation International (MDPI)
2022
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| Online Access: | https://eprints.ums.edu.my/id/eprint/35672/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35672/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/35672/ https://doi.org/10.3390/foods12010213 |
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| author | Wee Yin Koh Xiao Xian Lim Eva Sheue Wen Teoh Rovina Kobun Babak Rasti |
| author_facet | Wee Yin Koh Xiao Xian Lim Eva Sheue Wen Teoh Rovina Kobun Babak Rasti |
| author_sort | Wee Yin Koh |
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| content_provider | Universiti Malaysia Sabah |
| content_source | UMS Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Hypertension is the leading cause of cardiovascular disease and premature death worldwide. Gamma-aminobutyric acid (GABA) has potential in regulating hypertension. Cocoa beans are rich in GABA, but GABA is being destroyed during roasting of cocoa beans and chocolate production. This study aimed to develop GABA-enriched dark chocolate by partially replacing sugar syrup with pure GABA powder at concentrations of 0.05 (F1), 0.10 (F2), and 0.15% (F3). The chocolate samples were incorporated with GABA after the heating and melting process of cocoa butter to maintain the viability and functionality of the GABA in the final product. The effects of GABA enrichment on the quality of chocolate in terms of nutritional, physical, shelf-life, and sensorial properties were studied. The inclusion of 0.15% GABA significantly increased the GABA content and angiotensin-converting-enzyme (ACE) inhibitory effect of chocolate. The nutritional compositions of the control and GABA-enriched chocolates were almost similar. The addition of GABA significantly increased the hardness but did not affect the apparent viscosity and melting properties of chocolate. Accelerated shelf-life test results showed that all the chocolates stored at 20 and 30 ◦C were microbiologically safe for consumption for at least 21 days. Among the GABA-enriched chocolates, panellists preferred F2 the most followed by F3 and F1, owing to the glossiness and sweetness of F2. F3 with the highest GABA content (21.09 mg/100 g) and ACE inhibitory effect (79.54%) was identified as the best GABA-enriched dark chocolate. |
| format | Article |
| id | my.ums.eprints-35672 |
| institution | Universiti Malaysia Sabah |
| language | en en |
| publishDate | 2022 |
| publisher | Molecular Diversity Preservation International (MDPI) |
| record_format | eprints |
| spelling | my.ums.eprints-356722023-06-21T02:05:08Z https://eprints.ums.edu.my/id/eprint/35672/ The effects of gamma-aminobuytric acid (gaba) enrichment On nutritional, physical, shelf-life, and sensorial properties of Dark chocolate Wee Yin Koh Xiao Xian Lim Eva Sheue Wen Teoh Rovina Kobun Babak Rasti QP501-801 Animal biochemistry RS200-201 Pharmaceutical dosage forms Hypertension is the leading cause of cardiovascular disease and premature death worldwide. Gamma-aminobutyric acid (GABA) has potential in regulating hypertension. Cocoa beans are rich in GABA, but GABA is being destroyed during roasting of cocoa beans and chocolate production. This study aimed to develop GABA-enriched dark chocolate by partially replacing sugar syrup with pure GABA powder at concentrations of 0.05 (F1), 0.10 (F2), and 0.15% (F3). The chocolate samples were incorporated with GABA after the heating and melting process of cocoa butter to maintain the viability and functionality of the GABA in the final product. The effects of GABA enrichment on the quality of chocolate in terms of nutritional, physical, shelf-life, and sensorial properties were studied. The inclusion of 0.15% GABA significantly increased the GABA content and angiotensin-converting-enzyme (ACE) inhibitory effect of chocolate. The nutritional compositions of the control and GABA-enriched chocolates were almost similar. The addition of GABA significantly increased the hardness but did not affect the apparent viscosity and melting properties of chocolate. Accelerated shelf-life test results showed that all the chocolates stored at 20 and 30 ◦C were microbiologically safe for consumption for at least 21 days. Among the GABA-enriched chocolates, panellists preferred F2 the most followed by F3 and F1, owing to the glossiness and sweetness of F2. F3 with the highest GABA content (21.09 mg/100 g) and ACE inhibitory effect (79.54%) was identified as the best GABA-enriched dark chocolate. Molecular Diversity Preservation International (MDPI) 2022 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/35672/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/35672/2/FULL%20TEXT.pdf Wee Yin Koh and Xiao Xian Lim and Eva Sheue Wen Teoh and Rovina Kobun and Babak Rasti (2022) The effects of gamma-aminobuytric acid (gaba) enrichment On nutritional, physical, shelf-life, and sensorial properties of Dark chocolate. Foods, 12. pp. 1-16. https://doi.org/10.3390/foods12010213 |
| spellingShingle | QP501-801 Animal biochemistry RS200-201 Pharmaceutical dosage forms Wee Yin Koh Xiao Xian Lim Eva Sheue Wen Teoh Rovina Kobun Babak Rasti The effects of gamma-aminobuytric acid (gaba) enrichment On nutritional, physical, shelf-life, and sensorial properties of Dark chocolate |
| title | The effects of gamma-aminobuytric acid (gaba) enrichment On nutritional, physical, shelf-life, and sensorial properties of Dark chocolate |
| title_full | The effects of gamma-aminobuytric acid (gaba) enrichment On nutritional, physical, shelf-life, and sensorial properties of Dark chocolate |
| title_fullStr | The effects of gamma-aminobuytric acid (gaba) enrichment On nutritional, physical, shelf-life, and sensorial properties of Dark chocolate |
| title_full_unstemmed | The effects of gamma-aminobuytric acid (gaba) enrichment On nutritional, physical, shelf-life, and sensorial properties of Dark chocolate |
| title_short | The effects of gamma-aminobuytric acid (gaba) enrichment On nutritional, physical, shelf-life, and sensorial properties of Dark chocolate |
| title_sort | effects of gamma-aminobuytric acid (gaba) enrichment on nutritional, physical, shelf-life, and sensorial properties of dark chocolate |
| topic | QP501-801 Animal biochemistry RS200-201 Pharmaceutical dosage forms |
| url | https://eprints.ums.edu.my/id/eprint/35672/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/35672/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/35672/ https://doi.org/10.3390/foods12010213 |
| url_provider | http://eprints.ums.edu.my/ |