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VOL. 10, ISSUE 5 (2025)
Herbal functional confection: Nutritional characterization of Shatavari (Asparagus racemosus) based chocolate
Authors
Samarth Thorve, Viraj Mohite, Ayush Ghotkule, Nitin G. Suradkar
Abstract
This study focuses on the formulation and nutritional characterization
of chocolate enriched with Asparagus racemosus (Shatavari), a medicinal
herb known for its adaptogenic and health-promoting properties. Various
formulations were developed by incorporating Shatavari powder at different
concentrations (1%, 3%, 5%, and 7%), and their sensory attributes were
evaluated using a nine-point hedonic scale. The T2 formulation (3% Shatavari)
emerged as the optimal choice, demonstrating high acceptability in terms of
color, taste, flavor, texture, and overall sensory appeal. Further analysis of
the T2 sample revealed a favorable nutritional profile, with 58.35%
carbohydrates, 32.50% fat, 5.74% protein, 1.66% ash, and 1.75% moisture, and an
energy value of 548.8 kcal/100g. The incorporation of Shatavari significantly
enhanced the micronutrient content, with 5.82 mg/100g calcium, 65.91 mg/100g
iron, and 65.86 IU/100g vitamin A, making it a nutritionally enriched
functional food. Microbiological analysis confirmed the safety of the product,
with a total plate count of 2.0 × 10³ CFU/g and a yeast and mold count of
<10 CFU/g, complying with both Indian (FSSAI) and international regulatory
standards. The findings demonstrate that Shatavari can be successfully
integrated into chocolate without compromising its sensory properties, offering
a novel functional food with potential health benefits. This study highlights
the feasibility of combining traditional medicinal herbs with modern food
products to create innovative, health-promoting alternatives.
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Pages:35-39
How to cite this article:
Samarth Thorve, Viraj Mohite, Ayush Ghotkule, Nitin G. Suradkar "Herbal functional confection: Nutritional characterization of Shatavari (<i>Asparagus racemosus</i>) based chocolate". International Journal of Food Science and Nutrition, Vol 10, Issue 5, 2025, Pages 35-39
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