Cocoa is a raw material rich in antioxidants and bioactive compounds, including polyphenols and flavonoids, as well as key constituents such as theobromine, catechin, and epicatechin, which are associated with nervous system function and brain health. This study aimed to develop a cocoa chewy candy product to combine the nutritional benefits of cocoa with desirable sensory characteristics. A Mixture Design approach was employed to determine the optimal proportions of xylitol, inulin, and cocoa powder. The optimized formulation, consisting of 20% xylitol, 6.5% inulin, and 23.5% cocoa powder, produced a chewy candy with desirable texture, rich cocoa flavor, and favorable physicochemical and nutritional qualities. Electroencephalography (EEG) analysis following the consumption of cocoa chewy candy revealed an increase in alpha waves, which are associated with relaxation, and a decrease in theta waves, which are linked to stress. These findings indicate a relaxed brain state while maintaining effective cognitive function. Therefore, cocoa chewy candy may help promote relaxation and mental well-being among consumers while serving as an accessible alternative for obtaining the health benefits of cocoa in everyday life. 

Topic: Utilization of cocoa powder in the development of chewy candy as a functional confectionery and its evaluation on stress-reducing activity using Electroencephalography

Authors: Sangpimpa, W.| Srichan, P.| Inchay, C.| Tanwiphat, S.| Salee, N.| Atiwiwat, D.| Renaldi, G.| Setthaya, P.| Samakradhamrongthai, R.S.

Abstract: 

Cocoa, a native plant of South America, is gaining attention for its health benefits and potential cultivation in Thailand. Rich in polyphenols, flavonoids, and antioxidants, cocoa has shown promise in promoting human health, particularly for individuals with neurological conditions. This study aimed to develop a novel cocoa chewy candy (CCC) specifically designed to reduce stress levels in consumers. A Mixture Design (D-Optimal) approach was employed to optimize the concentrations of xylitol (20–25 %), inulin (5–10 %), and cocoa powder (CP; 20–25 %) in the candy formulation. The optimal proportions of CCC (20 % xylitol, 6.5 % inulin, and 23.5 % CP) resulting in a product with favorable physicochemical, phytochemical, and textural properties, with sensory rating scores ranged from slightly to moderately liked (6.4–7.5). The effect of CCC consumption on electroencephalogram (EEG) activity demonstrated a significant increase in alpha waves and a decrease in theta waves, indicating a shift towards a relaxed yet alert mental state. These findings suggest that the cocoa chewy candy produced from the optimized formulation not only possesses desirable properties appealing to consumers but also presents potential as a functional confectionary with stress-reducing benefits. Further studies are encouraged to explore its long-term effects and mechanisms on cognitive and emotional well-being.

Source: Journal of Food Composition and Analysis, Volume 148 (December 2025)

Keywords: Cocoa; Chewy candy; Bioactive activity; Brain activity; Electroencephalogram (EEG); Stress reduction

View at publisher: https://www.sciencedirect.com/science/article/pii/S088915752501083X