The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate

Abstract

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.

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

“…The decimal digit increase in moisture content might be due to higher moisture in WSPI as compared to that in SMP. A similar change was observed in the study of Koh et al 36 who found that replacement of lactose with protein may cause increment in the moisture content of chocolate.…”

“…The samples of uniform dimensions (4 × 8 × 2 cm) were conditioned at 25 ± 2 °C for approximately 3 h prior to measurement. The penetration was measured using a 5 mm probe, with a speed of 50 mm/min and a 2 mm deflection, employing a 50 N load cell, at 25 ± 2 °C …”

“…The penetration was measured using a 5 mm probe, with a speed of 50 mm/min and a 2 mm deflection, employing a 50 N load cell, at 25 ± 2 °C. 36 2.9. Proximate Analysis of WSPC.…”

Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid

“… 7.00–66.10 mg/100 g Zhang et al ( 2021 ) Tartary buckwheat ( Fagopyrum tataricum (L.) Gaertn) 1.20 mg/100 g Peng et al ( 2017 ) Beverages White tea ( Camellia sinensis ) 3.49–207.00 mg/100 g Yılmaz et al ( 2020 ) Green tea ( Camellia sinensis ) 0.24–87.00 mg/100 g Yılmaz et al ( 2020 ) Black raspberry juice ( Rubus occidentalis ) 2.76 mg/100 g Kim et al ( 2009 ) Fermented Mulberry Juice ( Morus nigra ) 3.31 mg/mL Kanklai et al ( 2020 ) Dairy products Yogurt 29.96 mg/100 g Hussin et al ( 2020 ) Cheese with L. lactis spp. lactis as starter 3.20 mg/100 g Pouliot-Mathieu et al ( 2013 ) Cheese with Kluyveromyces marxianus B13-5 4.89 mg/100 g Li et al ( 2022a ) Others Fermented sausage 1.74–2.51 mg/100 g Yu et al ( 2017 ) Chocolate 21.09 mg/100 g Koh et al ( 2023 ) Oyster mushroom ( Pleurotus pulmonarius ) 32.15–57.73 mg/100 g Wang et al ( 2022 ) Shiitake mushroom ( Lentinula edodes ) …”

Microbial-Derived γ-Aminobutyric Acid: Synthesis, Purification, Physiological Function, and Applications

“…GABA could also be used as a food additive to enhance texture and flavor and provide a unique taste profile. The addition of purified GABA during the production process of dark chocolate could not only significantly increase the moisture, protein content, and hardness of dark chocolate, but also mitigate the loss of GABA . GABA could enhance the overall taste and richness of foods, such as soups, sauces, snacks, and condiments. , Additionally, GABA was available as a dietary supplement in the form of capsules, tablets, or powders, which were marketed to support relaxation, stress reduction, and overall well-being .…”