A Short Research on Formulation and Evaluations of Antidiabetic Chocolate by using Guava Leaves and Mulberry Fruits

The purpose of this study was to create and assess a sugar-free diabetic chocolate recipe with guava leaf extract as a natural ingredient. Guava leaves were chosen because of their established antioxidant qualities and possible health advantages, especially in regard to blood sugar regulation. Erythritol and stevia were used in place of sugar throughout the formulation process, together with cocoa butter and powder to create the chocolate basis. Different quantities of guava leaf extract were used to maximize both the functional and sensory qualities. All ages people enjoy chocolate, but doctors forbid patients from eating it because of conditions including diabetes, high blood pressure, obesity, and coronary artery disease, among others. Therefore, the goal of the current study was to create medicated chocolate while taking health concerns into consideration in order to avoid diabetes and make chocolate delicious for the patient. Chocolate formulation contained Guava leaves powder, dark chocolate, cocca butter, coffee, stevia sugar cardamom powder, and sodium benzoate, and evaluated parameters are general appearance, dimension, hardness, blooming test, physical stability, pH, melting point, chemical test, weight variation, color, texture, etc.