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@article{187217,
        author = {Miss. Monal S. Bodkhe and Miss.  Nandini R. Adhav and Miss.  Rutuja S. Wagh and Miss. Sakshi B. Puri and Miss. Aarti P. Sapkal and Miss. Diksha G . Narwade},
        title = {Formulation And Evaluation Of Herbal Brain-Boosting Chocolate},
        journal = {International Journal of Innovative Research in Technology},
        year = {2025},
        volume = {12},
        number = {6},
        pages = {3768-3776},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=187217},
        abstract = {The present research focuses on the formulation and evaluation of a novel Herbal Brain-Boosting Chocolate enriched with scientifically supported Ayurvedic nootropic herbs. The formulation incorporates Ashwagandha, Shatavari, Tulsi, and Brahmi—all recognized for their neuroprotective, adaptogenic, antioxidant, and cognitive-enhancing properties. To enhance nutritional value and palatability, almonds, jaggery, kiwi flavor, and pomegranate are included, while dark chocolate, cocoa butter, and soya lecithin serve as the confectionery base to provide smooth texture, improved stability, and better dispersion of herbal actives.The objective of the study is to develop a functional chocolate that not only delivers improved taste and consumer acceptability but also acts as a convenient nutraceutical designed to support memory, concentration, stress reduction, and overall cognitive health. The herbal extracts were incorporated using controlled-temperature processing to preserve phytoconstituents such as withanolides (Ashwagandha), saponins (Shatavari), ursolic acid (Tulsi), and bacosides (Brahmi). The prepared formulation was evaluated for physicochemical parameters (melting point, texture, pH, moisture content), organoleptic properties, nutritional profile, and in vitro antioxidant activity to estimate its neuroprotective potential.Preliminary results indicate that the optimized herbal chocolate demonstrates excellent stability, smooth texture, appealing flavor, and significant antioxidant activity due to the synergistic effects of dark chocolate polyphenols and herbal constituents. The use of jaggery as a natural sweetener further enhances nutritional value. The study concludes that a multi-herbal infused chocolate can serve as an innovative, consumer-friendly functional food with potential cognitive benefits. Further investigations such as neurotransmitter modulation studies and clinical acceptability trials are recommended to validate long-term brain-boosting effects.},
        keywords = {Herbal chocolate, Brain booster, Ashwagandha, Shatavari, Tulsi, Brahmi, Almonds, Dark chocolate, Jaggery, Nootropic, Cognitive health.},
        month = {November},
        }