Formulation and Evaluation of Antidiabetic Chocolate by using Guava Leaves

Author(s)	Ms. Nita P. Nimbekar, Ms. Rutuja Jogdand, Ms. Shweta Ingole, Mr. Pawan Sagrule
Country	India
Abstract	The chocolate is product which love every age person to eat but due to health issues like obesity, high blood pressure, coronary artery disease, diabetes etc. doctor restrict patient to take chocolate. So, objective of present research was to formulate the chocolate keeping note of health issues to prevent the Diabetes and make patient convenient to eat chocolate i.e.prepare an antidiabetic chocolate by using guava leaves. Psidium Guajava is synonyms Guava leaves have high levels of antioxidants and vitamins which also helps to lower blood sugar levels. Chocolate formulation contained Guava leaves powder, dark chocolate, cocca butter, coffee, honey and evaluated parameters are general appearance, dimension, hardness, blooming test, drug content determination, physical stability etc.
Keywords	Anti Diabetes, Chocolate, Guava leaves
Field	Medical / Pharmacy
Published In	Volume 16, Issue 2, April-June 2025
Published On	2025-06-25
DOI	https://doi.org/10.71097/IJSAT.v16.i2.6554
Short DOI	https://doi.org/g9r8f2

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