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In-vitro dissolution of compressed tamarind and pineapple powder tablets


Mokhtar, Taufiq Aminullah and Yusof, Yus Aniza and Chin, Nyuk Ling and Othman, Siti Hajar and Serikbayeva, Asya Demeukhanovna and Aziz, Mohammad Gulzarul (2014) In-vitro dissolution of compressed tamarind and pineapple powder tablets. Agriculture and Agricultural Science Procedia, 2. pp. 53-59. ISSN 2210-7843


Tamarind and pineapple fruit powders dissolution properties are important as it depends on time taken for it to dissolve. Both powders produced from spray drying with addition of 10% w/v of maltodextrin. The tamarind and pineapple fruit powders were then compressed into tablets with applied force of 28.65 MPa. A dissolution tester was used for in-vitro dissolution studies. These findings indicate the moisture content, bulk density, tapped density and water activity showed a significant difference at P < 0.05. Thus, it is important to compress fruit powder into tablet form as it easy to dissolve and provide healthy beverages to meet consumer's demand.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.aaspro.2014.11.008
Publisher: Elsevier
Keywords: In-vitro dissolution; Tamarind; Pineapple; Fruit powder
Depositing User: Mohd Noor Ismail
Date Deposited: 04 May 2016 06:53
Last Modified: 04 May 2016 06:53
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.aaspro.2014.11.008
URI: http://psasir.upm.edu.my/id/eprint/43199
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