FORMULATION AND EVALUATION OF HERBAL ANTACID CHOCOLATE FOR THE MANAGEMENT OF ACIDITY USING NATURAL INGREDIENTS

Abstract

Hyperacidity is a common gastrointestinal disorder associated with excessive gastric acid
secretion, causing symptoms such as heartburn, acid reflux, and indigestion. The present study aimed to
formulate and evaluate a herbal antacid chocolate containing medicinal plant extracts with antacid and
gastroprotective properties. The formulation was prepared using herbal extracts along with cocoa butter,
cocoa powder, milk powder, and sugar. The prepared chocolate was evaluated for physicochemical
properties, organoleptic characteristics, stability, and antacid activity. The formulation exhibited
satisfactory physical characteristics, good stability, pleasant taste, and significant acid-neutralizing
activity. The results indicate that herbal antacid chocolate may serve as a convenient, palatable, and
effective alternative to conventional antacid preparations for the management of hyperacidity