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

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.


INTRODUCTION
Diabetes is a chronicdisease which caused by a metabolic disorder characterized by fast increase of blood sugar level (high blood glucose). There are different types of diabetes that are Type l, Type 2 and Gestational Diabetes.Type 1 diabetes is an autoimmune disease, Type 2 diabetes occurs when body becomes resistant to insulin, and sugar builds up inblood and Gestational diabetes is high blood sugar during pregnancy. Insulinblocking hormones produced by the placenta cause this type of diabetes. Guava leaves (Psidium Guajava) belongs to family Myrtaceae chemical contain carotenoids, polyphenols, Vit. C, linoleic acid. It is used for inflammation, diabetes, hypertension, pain relief, fever, diarrhea, ulcer rheumatism. Dark chocolate is powerful source of antioxidents which contain 70% or high coca, helps balance blood glucose, improve blood flow and blood pressure, reduce heart disease, improve brain function. It also reduce risk of diabetes for long term. Mulberry fruits (White Mulberry) belongs family Moraceae chemical containing linoleic acid and palmitic acid it also helps in control blood sugar levels, improve blood circulation and promotes liver health.Guava leaves, Dark chocolate and Mulberry fruits are more effectively use as antidiabetic so chocolate is formulated which diabetic patient can convenient and happy to eat.

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AIM AND OBJECTIVE Aim-Formulation and Evaluation of Antidiabetic Chocolate by using Guava Leaves and Mulberry Fruits.

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To formulate antidiabetic chocolate for all age person who suffers from the diabetic disease.

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To control blood sugar levels and also reduce risk of diabetes for long term.

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To overcome intake of medicated drug to get antidiabetic activity. Collect leaves of Gauva and wash it with water to remove dirt 2.

MATERIALS
Dried it naturally for 4-5 days 3.
Reduce size into powder form by using grinder 4.
Take Dark chocolate and Cocca butter melt it on water bath then add Gauva powder and other ingredients and mix well. 6.
Transfer mixture into chocolate mould and and freez it 8 to 10 hours  (2017). The cylindrical probe (diameter 5 mm) moving by a speed of 2 mm/s penetrated into the chocolate bar. The penetration distance was set to 5 mm. The maximum load was defined as the hardness. The testing was performed in an air-conditioned laboratory at a temperature of 20 ± 1℃. Hardness evaluation was performed immediately after production and 2, 6, 10, 18, and 26 weeks after production.
Fat Bloom -When the thin layer of fat crystals form on the surface of chocolate formulation. This will cause the chocolate to lose its gloss and a soft white layer will appear, giving thefinished article an unappetizing look. Fat bloom is caused by the recrystallization of fat and/or a migration of a filling fat to the chocolate layer. Storage at a constant temperature will delay the appearance of fat bloom.

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Sugar Bloom -This is rough and irregular layer on top of chocolate formulation. This is caused by condensation (when chocolate is taken out of the refrigerator). This moisture will dissolve the sugar in the chocolate. When the water evaporates, sugar recrystallizes into rough, irregular crystals on surface. This results into unpleasant look 7.
Physical stability: To check the physical stability, sample of chocolate was kept in closed container for 1 month at 28℃ After 1 month interval, Test sample of chocolatewas observed for physical appearance and drug degradation. 8.
Melting Point: The residual heat of the chocolate will melt it. Do not rely on appearance alone when microwaving chocolate. The only way to know if it is fully melted is to gently stir it and use an instant-read thermometer to check the chocolate's temperature while melting. Use a rubber spatula to stir the melting chocolate.

RESULT AND DISCUSSION
Antidiabetic Chocolate was Formulated and Evaluated by Using Guava Leaves and Mulberry Fruits. As per Ayurveda, there exists a huge collection of plants with antidiabetic potential. Only few of them have been scientifically proven and a lot more have yet to be explored and proved.

SUMMARY AND CONCLUSION
In the present study, natural active constituents in gauva leaves powder extracts manifested superior inhibition against diabetic activity than present in the commercially available antidiabetic chocolate Therefore, these compounds were extracted and incorporated in harbal chocolate bases to prepare superior antidiabetic chocolate with less or no side effects with the low money inputs. Although the removal is not 100%, a major number can, and maintained a good heath which is an important wealth for our daily life.