Formulation and Evaluation of Antidiabetic Chocolate by using Guava Leaves and Mulberry Fruits

Author(s)	Ghuge Jagnnath Ramprasad, Vidya R. Kale
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 medicated chocolate keeping note of health issuesto prevent the Diabetes and make patient convenient to eat chocolate. 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, stevia sugar and evaluated parameters are general appearance, dimension, hardness, blooming test, drug content determination, physical stability etc.
Keywords	Anti Diabetes, Chocolate, Guava Leaves, Mulberry Fruits
Field	Medical / Pharmacy
Published In	Volume 5, Issue 1, January-February 2023
Published On	2023-01-12
Cite This	Formulation and Evaluation of Antidiabetic Chocolate by using Guava Leaves and Mulberry Fruits - Ghuge Jagnnath Ramprasad, Vidya R. Kale - IJFMR Volume 5, Issue 1, January-February 2023. DOI 10.36948/ijfmr.2023.v05i01.1381
DOI	https://doi.org/10.36948/ijfmr.2023.v05i01.1381
Short DOI	https://doi.org/grpdqv

About IJFMR Fees & Payment Current Issue Publication Archive	Submit Research Paper Track Submission Status Publication Guidelines Publication Ethics Peer Review & Plagiarism	Join as a Reviewer Editors & Reviewers Reviewer Referral Program Get Reviewer Membership Certi.	Website/Journal Policies Usage Policy Content Policies Privacy Policy

Contact Us		+91-9898-5948-55	editor@ijfmr.com

International Journal For Multidisciplinary Research