FORMULATION AND EVALUATION OF ANTIDIABETIC HERBAL CHOCOLATES CONTAINING GUAVA LEAVES AND AEGLE MARMELOS LEAVES
Keywords:
Herbal chocolate, Guava leaves, Aegle Marmelose leaves, cocoa butter, Dark chocolate, Sodium Benzoate, Cardemom.Abstract
The consumption of chocolate is enjoyed by people of all ages, yet health concerns such as obesity, high blood pressure, diabetes, and coronary artery disease persist. The aim of the present study was to formulate medicated chocolate containing herbal ingredients aimed at preventing diabetes and providing diabetic patients with a convenient chocolate option. Psidium guajava, also known as guava leaves, is rich in antioxidants and vitamins that aid in lowering blood sugar levels. Aegle marmelos, synonymous with Bael leaves, contains high levels of flavonoids and alkaloids, which also contribute to reducing blood sugar levels. The formulation of herbal chocolates included guava leaf powder, Bael leaf powder, dark chocolate, sucrose, coffee, cocoa butter, cardamom powder, and sodium benzoate. The prepared chocolate formulations were evaluated for parameters such as hardness, pH, general appearance, colour, texture, chemical composition, weight variation, melting point, and physical stability.
