The Potential of Guava Leaf-Enriched Chocolate in Sugar-Free Anti-Diabetic Confectionery: A Review

Year : 2025 | Volume : 12 | Issue : 02 | Page : 55 63
    By

    Anita Devi,

  • Rajneesh Kaur,

  • Brij Bhushan,

  • Sarbjot Singh,

  • Shruti Jaswal,

  • Anuneet Kaur,

  • Ankur Thakur,

  • Bhupesh Thakur,

  • Kanika,

  1. Associate Professor, Department of Pharmaceutical Chemistry-Himachal Pharmacy College, Majhauli (Nalagarh), Himachal Pradesh, India
  2. Associate Professor, Department of Pharmaceutical Chemistry-Himachal Pharmacy College, Majhauli (Nalagarh), Himachal Pradesh, India
  3. Associate Professor, Department of Pharmaceutical Chemistry-Himachal Pharmacy College, Majhauli (Nalagarh), Himachal Pradesh, India
  4. Associate Professor, Department of Pharmacology-Himachal Pharmacy College, Majhauli (Nalagarh), Himachal Pradesh, India
  5. Assistant Professor, Department of Pharmaceutics-Himachal Pharmacy College, Majhauli (Nalagarh), Himachal Pradesh, India
  6. Assistant Professor, Department of Pharmacology-Himachal Pharmacy College, Majhauli (Nalagarh), Himachal Pradesh, India
  7. Assistant Professor, Department of Pharmaceutical Chemistry-Himachal Pharmacy College, Majhauli (Nalagarh), Himachal Pradesh, India
  8. Student, Department of Pharmacy, Himachal Pharmacy College, Majhauli (Nalagarh), Himachal Pradesh, India
  9. Assistant Professor, Lamrin Tech Skills University, Rupnagar, Punjab, India

Abstract

People of all age groups enjoy chocolate however, it is often linked to health issues like obesity, hypertension, diabetes, and cardiovascular diseases. This study aimed to develop a medicinal chocolate suitable for diabetic individuals by incorporating herbal ingredients. Specifically, guava leaves (Psidium guajava), known for their rich vitamin and antioxidant content and their ability to help regulate blood sugar, were used. The chocolate formulation included guava leaf powder, coffee, and cocoa powder. The primary objective was to create and evaluate a sugar-free chocolate using guava leaf extract as a natural component. Guava leaves were selected due to their potential health benefits, especially in blood sugar control and their antioxidant properties. Stevia served as the sugar substitute, while cocoa powder and cocoa butter formed the base of the chocolate. Various concentrations of guava leaf extract were tested to achieve the best balance of functionality and taste. A trained sensory panel evaluated the chocolate based on its flavour, texture, and overall acceptability. Results indicated that the inclusion of guava leaf extract improved the chocolate’s antioxidant capacity without negatively affecting its taste or texture. Moreover, the product demonstrated a reduced glycaemic response compared to conventional chocolate, suggesting it may be appropriate for individuals with diabetes. Shelf-life analysis confirmed the product’s stability under standard storage conditions. In summary, the findings support the feasibility of using guava leaf extract in sugar-free chocolate as a health-friendly option for diabetic consumers. Nevertheless, additional studies are required to optimize the formulation and assess its commercial viability. This abstract offers a concise overview of the study’s objectives, methodology, findings, and significance for readers interested in its outcomes.

Keywords: Herbal Chocolate, Antidiabetic, Guava (Psidiumguajava), Antioxidant activity, Diabetes Mellitus.

[This article belongs to Research & Reviews: A Journal of Pharmacognosy ]

How to cite this article:
Anita Devi, Rajneesh Kaur, Brij Bhushan, Sarbjot Singh, Shruti Jaswal, Anuneet Kaur, Ankur Thakur, Bhupesh Thakur, Kanika. The Potential of Guava Leaf-Enriched Chocolate in Sugar-Free Anti-Diabetic Confectionery: A Review. Research & Reviews: A Journal of Pharmacognosy. 2025; 12(02):55-63.
How to cite this URL:
Anita Devi, Rajneesh Kaur, Brij Bhushan, Sarbjot Singh, Shruti Jaswal, Anuneet Kaur, Ankur Thakur, Bhupesh Thakur, Kanika. The Potential of Guava Leaf-Enriched Chocolate in Sugar-Free Anti-Diabetic Confectionery: A Review. Research & Reviews: A Journal of Pharmacognosy. 2025; 12(02):55-63. Available from: https://journals.stmjournals.com/rrjopc/article=2025/view=213562


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Regular Issue Subscription Review Article
Volume 12
Issue 02
Received 28/05/2025
Accepted 10/06/2025
Published 19/06/2025
Publication Time 22 Days
281

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