• Priti Palkar
• Bhakti Pagare
• Puja Mule
• Anushka Nadre
• Sana Tahreem Moiez Shaikh

The creation of functional foods enhanced with extracts from medicinal plants has drawn a lot of interest because of its possible health advantages. A popular confection that can effectively transport bioactive chemicals from medicinal plants is chocolate. The creation and assessment of herbal chocolates made using papaya (Carica papaya) and kalmegh (Andrographis paniculata) leaves is the main topic of this study. Flavonoids, phenolics, and alkaloids found in papaya leaves have antibacterial, immune-stimulating, and antioxidant qualities. Because of its hepatoprotective, anti-inflammatory, and immunomodulatory properties, kalmegh is a well-known medicinal plant used in traditional medicine. In this investigation, various amounts of papaya and kalmegh leaf powders were added to dark chocolate compositions. The physicochemical qualities, sensory attributes, antioxidant activity, and nutritional makeup of the produced chocolates were assessed. In order to improve palatability and provide nutritional value, date syrup was used as a natural sweetener and taste-masking agent to counteract the natural bitterness of kalmegh and papaya leaves. The results demonstrated that adding powdered herbs leaves to chocolate greatly improved its functional qualities and antioxidant activity. According to sensory study, the taste and texture of herbal powders at moderate concentrations were satisfactory. The created herbal chocolate has the potential to be a revolutionary nutraceutical confection with health advantages.

Medicated Chocolate, Chocolate formulation, Papaya leaf powder, kalmegh powder, Paediatrics.

"DESIGN AND EVALUATION OF NUTRACEUTICAL HERBAL CHOCOLATE AS A PALATABLE DELIVERY SYSTEM FOR BITTER PHYTOCONSTITUENTS USING DATE SYRUP", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 9, page no.c853-c867, September-2026, Available :http://www.jetir.org/papers/JETIR2609295.pdf

"DESIGN AND EVALUATION OF NUTRACEUTICAL HERBAL CHOCOLATE AS A PALATABLE DELIVERY SYSTEM FOR BITTER PHYTOCONSTITUENTS USING DATE SYRUP", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 9, page no. ppc853-c867, September-2026, Available at : http://www.jetir.org/papers/JETIR2609295.pdf