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Optimisation of an effervescent pineapple tablet


Citation

Mohd Rosdan, Faridatul Ain and Yusof, Yus Aniza and Chin, Nyuk Ling and Mohd. Amin, Nor Amaiza and Mohd Ghazali, Hasanah (2016) Optimisation of an effervescent pineapple tablet. Journal of Biological Sciences, 16 (7). pp. 247-255. ISSN 1727-3048; ESSN: 1812-5719

Abstract

This study is mainly undertaken to design and optimize an effervescent tablet formulation of Josapine pineapple by using the D-optimal experimental design methodology. Josapine pineapple powder, citric acid, sodium carbonate and stevia were used in the formulations as independent variables. Tablets were prepared by the direct compression method and evaluated for their disintegration time and sensory properties which were regarded as responses in a D-optimal design. Formulation V3 was selected as the optimum formulation with pineapple powder, citric acid, sodium carbonate and stevia at 49.59, 20.00, 11.96 and 18.45%, respectively. In addition, V3 has a very fast disintegration time and quite high overall acceptability which represents the consumer approval. The observed values of the responses obtained from the optimized formulation were very close to the predicted values where the euclidean distance calculated for V3 was equal to 0.26. In conclusion, this study reveals that the effervescent pineapple tablet has a wide potential for future development and can be enhanced for commercialization.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.3923/jbs.2016.247.255
Publisher: Asian Network for Scientific Information
Keywords: D-optimal; Effervescent tablet; Stevia; Josapine pineapple powder
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 31 Oct 2017 03:05
Last Modified: 31 Oct 2017 03:05
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3923/jbs.2016.247.255
URI: http://psasir.upm.edu.my/id/eprint/53440
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