Published Paper Details:

The present study focuses on the formulation and evaluation of antidiabetic chocolate enriched with standardized fruit extracts such as Syzygium cumini, Psidium guajava, and Morus alba, which are known for their hypoglycemic and antioxidant properties. The chocolate was prepared using natural sweeteners like stevia and erythritol to ensure it is chemical-free and suitable for diabetic individuals. Various physicochemical, sensory, and functional tests were performed, including ?-amylase and ?-glucosidase inhibition assays, antioxidant activity, and stability studies. The results revealed that the formulated chocolate exhibited good taste, texture, and stability, along with significant enzyme inhibitory and antioxidant activities, indicating strong potential for controlling postprandial hyperglycemia. This study concludes that fruit extract-based antidiabetic chocolate can serve as an innovative nutraceutical product that combines therapeutic efficacy with consumer acceptability for the dietary management of diabetes mellitus.