The influence of chocolate fortification with Centella asiatica, Abelmoschus esculentus, and Psidium guajava on the content of biologically active substances

摘要

Herbal-basedchocolate consists of micro-nutrientsand spices, which can be consumedin infinite combinations. This research examines the combination of Centellaasiatica, Abelmoschus esculentus, and Psidium guajava in the process of chocolate formulation.The concentration of the product was optimized based on taste, flavor,texture, and stability. The optimized concentration was subjected to Nutritional,Stability, Sensory, Anti-oxidant,Antimicrobial, and shelf life analysis. The Nutritionalanalysis shows an increased level of calcium (67.8 mg), iron (2.34 mg), and sodium(355 mg) per 100 g in the formulated chocolate in comparison to the conventionallyavailable chocolates. The antioxidant activity was determined to be 52.15% byDPPH assay. The product has antimicrobial activity against tooth decaying organisms,Streptococcus mutans and Lactobacillus acidophilus. The shelf life of the productwas found to be around thirty days. The observations made from various analysesconclude that the formulated product Phytolate has enriched micronutrients andmedicinal value.