FORMULATION AND EVALUATION OF HERBAL CHOCOLATE FROM PYRUS COMMUNIS FOR IMMUNITY BOOSTING

Chanchal Saini, *Dr. Amandeep Singh, Krati, Abhishek Bhardwaj and Dr. Esha Vatsa

A large part of the world consume chocolate at different ages and for different purposes that helped as an impulse for this study. There is globally high demand for chocolate in the market that resulted in potential risks for adulteration of chocolate products. The Immunity Booster Herbal Chocolates is a project that aims to develop a functional confectionery that combines the indulgence of luxurious texture of chocolate along with the health enhancing properties of medicinal herbs. The project focus on developing functional herbal chocolates which is infused with leaf extract of Pyrus communis that aims to provide immune support by the help of a confectionery. Leaves of Pyrus communis are rich in anti-inflammatory and antioxidant properties that helps in improving the overall health of body. Dark chocolate is itself considered as a functional food due to presence of bioactive compounds like polyphenols and flavonoids while cocoa powder and cocoa butter are rich in antioxidant properties. This is an innovative approach that caters the modern consumer demands and bridges the gap between contemporary dietary trends and traditional herbal medicines. The project involves formulation of herb infused chocolates, evaluation of their sensory attributes and assessment of the potential health benefits. The major goal is to provide a healthful treat which can be integrated into daily diets that supports immune function. In order to provide antioxidant and immunity boosting activity.