The Effects of Substituting Sucrose with Erythritol on Acceptability and Sensory Quality of Dark Chocolate Mixed with Ashwagandha in Insomnia Adult
Article Sidebar
Main Article Content
Abstract
The effects of insomnia include weariness, irritability, daytime sleepiness, loss of energy, and decreased productivity. Ashwagandha (Withania somnifera) has been found to reduce stress and improve sleep quality. Moreover, it can help restore cardiovascular function after sleep deprivation, and erythritol can help prevent increases in insulin and blood sugar levels. This study aimed to develop dark chocolate products with Ashwagandha root extract containing different amounts of erythritol. A total of 30 individuals (30% male and 70% female, aged 20–59 years). Each participant received four dark chocolate samples: (1) a basic dark chocolate products (formula 1), and (2–4) dark chocolate products containing 300 mg of Ashwagandha root extract with 20% (formula 2), 30% (formula 3), and 40% (formula 4) erythritol. A sensory test was conducted using a 9-point hedonic scale. All developed dark chocolate products received high overall acceptance scores. In particular, formula 2 received the highest appearance, flavor, aroma, texture, and overall preference acceptance scores among the developed dark chocolate products. Hence, formula 2 has potential for commercial development and future clinical studies. However, increasing the amount of erythritol may negatively affect texture and taste.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
C. Sukying, V. Bhokakul, and U. Udomsubpayakul, “An epidemiological study on insomnia in an elderly Thai population,” Journal of the Medical Association of Thailand, vol. 86, no. 4, pp. 316–324, 2003.
A. S. Tubbs, K. E. R Kennedy, P. Alfonso-Miller, C. C. A Wills, and M. A. Grandner, “Randomized, double-blind, placebo-controlled trial of a polyphenol botanical blend on sleep and daytime functioning,” International Journal of Environmental Research and Public Health, vol. 18, no. 6, pp. 3044-3055, Mar. 2021.
Y. K. Wing, “Herbal treatment of insomnia,” Hong Kong Medical Journal, vol. 7, no. 4, pp. 392-402, Dec. 2001.
D. Langade, S. Kanchi, J. Salve, K. Debnath, and D. Ambegaokar, “Efficacy and safety of Ashwagandha (Withania somnifera) root extract in insomnia and anxiety: A double-blind, randomized, placebo-controlled study,” Cureus, vol. 11, no. 9, pp. e5797, Sep. 2019.
A. B. Speers, K. A. Cabey, A. Soumyanath, K. M. Wright, “Effects of withania somnifera (ashwagandha) on stress and the stress-related neuropsychiatric disorders anxiety, depression, and insomnia,” Curr Neuropharmacol, vol. 19, no. 9, pp. 1468-1495, 2021.
M. K. Gill, S. Kumar, M. Sharma, T. P. Singh, K. Kumar, and R. Kaur, “Role of Ashwagandha incorporated functional foods for betterment of human health: a review,” Journal of agricultural engineering and food technology, vol. 6, no. 2, pp. 161-165, Apr.-Jun. 2019.
O. S. Toker, I. Palabiyik, H. R. Pirouzian, T. Aktar, and N. Konar, “Chocolate aroma: Factors, importance and analysis,” Trends in Food Science and Technology, vol. 99, pp. 580-592, May. 2020.
A. M. E. Ali, L. A. Shekib, N. M. Elshimy, and M. S. Sharara, “Producing and quality attributes of low calories dark chocolate using different intense sweeteners and wheat fiber isolate,” American Journal of Food Science and Technology, vol. 9, no.1, pp. 1-7, 2021.
J. Goossens and M. Gonze, “Nutritional properties and applications of erythritol: A unique combination?,” in Advances in Sweeteners, 1st ed. Boston, MA: Springer US, 1996, pp. 150–186.
H. Wen, B. Tang, A. J. Stewart, Y. Tao, Y. Shao, Y. Cui, H. Yue, J. Pei, Z. Liu, L. Mei, R. Yu, and L. Jiang, “Erythritol attenuates postprandial blood glucose by inhibiting α-Glucosidase,” Journal of Agricultural and Food Chemistry, vol. 66, no. 6, pp. 1401-1407, Feb. 2018.
N. Flint, N. M. Hamburg, M. Holbrook, P. G. Dorsey, R. M. LeLeiko, A. Berger, P. Cock, D. Bosscher, and J. A. Vita, “Effects of erythritol on endothelial function in patients with type 2 diabetes mellitus: a pilot study,” Acta Diabetologica, vol. 51, no. 3, pp. 513-516, 2014.
P. Cock, K. Mäkinen, E. Honkala, M. Saag, E. Kennepohl, and A. Eapen, “Erythritol is more effective than xylitol and sorbitol in managing oral health endpoints,” International Journal of Dentistry, vol. 2016, no. 1, pp. 1-15, Aug. 2016.
R. Hadjikinova, “Chocolate masses with erythritol as a sugar substitute,” in International Conference on Technics, Technologies, and Education, Yambol, Bulgaria, 2023, pp. 080010-1-080010-6.
T. Oku and M. Okazaki, “Laxative threshold of sugar alcohol erythritol in human subjects,” Nutrition Research, vol. 16, no. 4, pp. 577-589, Apr. 1996.
D. Grassi, V. Socci, D. Tempesta, C. Ferri, L. D. Gennaro, G. Desideri, and M. Ferrara, “Flavanol-rich chocolate acutely improves arterial function and working memory performance counteracting the effects of sleep deprivation in healthy individuals,” Journal of Hypertension, vol. 34, no. 7, pp. 1298-1308, Jul. 2016.
Codex Alimentarius Commission, Standard for Chocolate and Chocolate Products, Codex Stan 87-1981, 1981.
T. Sitasuwan, S. Bussaratid, P. Ruttanaumpawan, W. Chotinaiwatttakul, “Reliability and Validity of the Thai Version of the Pittsburgh Sleep Quality Index,” Journal of the Medical Association of Thailand, vol. 97, no.3, pp. 57-67, Mar. 2014.
M. Sriariyanun, S. Krajangsod, S. Chotikamas, and A. Tawai, “Measurement and thermodynamic modelling of erythritol solubility in aqueous solvents,” Oriental Journal of Chemistry, vol. 34, no. 1, pp. 265–275, Feb. 2018.
F. Shafi, M. Reshi, and I. Bashir, “Chocolate processing,” Journal of Applied Biotechnology Reports, vol. 8, no. 3, pp. 408-419, 2018.
D. S. Atik., E. Bölük, O. S. Toker, I. Palabiyik, and N. Konar, “Investigating the effects of lecithin-PGPR mixture on physical properties of milk chocolate,” LWT-Food Science and Technology, vol. 129, 109548, May. 2020.
