Tableting and Dissolution Characteristics of Mixed Fruit Powder

Saifullah, Md.; Yusof, Yus Aniza; Chin, Nyuk Ling; Aziz, Mohammad Gulzarul; Mohammed, Mohd Afandi P.; Aziz, Nuraini Abdul

doi:10.1016/j.aaspro.2014.11.004

Cited by 14 publications

(9 citation statements)

References 17 publications

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“…However, fruit powder is dehydrated and hygroscopic, so it imposes high costs of storage and transportation. To this end, compressing fruit powder and producing tablets are considered as a unique technique [20,25]. Tableting stabilizes physicochemical properties and increases the shelf life of the final product.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Naji‐Tabasi¹,

Emadzadeh²,

Shahidi‐Noghabi³

et al. 2021

Chem. Biol. Technol. Agric.

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Background Barberry fruit is a good source of natural antioxidants and various functional compounds. Different concentrations of maltodextrin (10, 13, and 16% w/w) were used to produce spray-dried barberry juice powder and the powders (50, 60, and 70%) were applied to create effervescent tablets. Results The results showed that by increasing the amount of maltodextrin concentration, moisture, and water activity decreased (p < 0.05), but antioxidant activity increased. The barberry powder prepared with 13% (w/w) maltodextrin showed appropriate flowability, color, high antioxidant activity, and phenol content. The presence of high amounts of barberry powder in the tablet increased the disintegration time (1.02–4.03 min). Conclusions The tablet containing 60% barberry powder was selected as the best sample. Based on the results, barberry tablets with good color, high antioxidant activity, and phenolic compounds can be used as a ‘ready-to-drink’ product.

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Section: Introductionmentioning

confidence: 99%

Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Naji‐Tabasi¹,

Emadzadeh²,

Shahidi‐Noghabi³

et al. 2021

Chem. Biol. Technol. Agric.

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“…2) were calculated from its bulk density and tapped density (Table S1) according to the method of Saifullah et al . (2014)

Hausner ratio = \frac{Tapped density}{Bulk density}

Carr index = \frac{Tapped density ‐ Bulk density}{Tapped density} \times 100

…”

Section: Methodsmentioning

confidence: 99%

In‐vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type ‐IV modified starch

Keran

Kumar

Pusphavalli

et al. 2022

Int J of Food Sci Tech

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Summary Resistant starch in unripe banana offers a possibility to alter the glycemic properties in convenience foods, such as pasta. In this study, pasta formulations were tried by replacing 30% semolina with varying proportions of green banana flour (GBF) and banana‐modified starch (MS). The effect of substitution on physicochemical and functional properties, including in‐vitro starch digestibility, antioxidant property and consumer acceptability, was evaluated. Among the composite flours, MS recorded higher swelling power and water holding capacity. The replacement of semolina with GBF resulted in higher resistant starch, 4–5 times enhanced indigestible fraction, phenols, flavonoids and antioxidant activity in pasta. Pronounced increment was also observed in potassium, calcium and magnesium content in blended pasta. Optimal cooking time was reduced with the addition of GBF, whereas it was enhanced with MS. GBF and MS in the blends, decreased the hydrolysis rate (up to 24%) and glycemic index (up to 17%) of pasta. However, the addition of MS beyond 10% negatively influenced springiness and chewiness. Microstructural studies explained the positive structural changes with the addition of GBF and MS. Sensory attributes disclosed that the addition of 25% GBF and 5% MS is a desirable proportion for pasta with a functional characteristics.

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“…5 mL solution from the chamber was taken and refilled the chamber with 5 mL fresh distilled water after every 1‐min interval and continued this procedure for next 30 min. The dissolved concentration of coconut milk powder was analyzed by UV‐VIS spectrometer (HACH DR, 2800, Loveland, Colorado USA) at 560 nm (Saifullah, Yusof, Chin, Aziz, Mohammed, & Aziz, ). The dissolution rates of tablets from each sample were calculated in terms of mean and standard deviation values.…”

Section: Methodsmentioning

confidence: 99%

Processing of raw coconut milk for its value addition using spray and freeze drying techniques

Zafisah

Yusof

Ali

et al. 2017

J Food Process Engineering

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In this study, a comparison among spray‐dried powder at optimized conditions was done, freeze‐dried powder produced in the laboratory using same concentration of MD and commercial one was finally made. Multilevel factorial design was used to generate experiments for spray drying using inlet temperatures (180–200 °C) and feed rate (0.7–0.9 L/hr) as factors. Powder moisture, drying ratio, productivity, drying rate, and product recovery yield were used as responses for optimizing spray drying. The optimum conditions for spray drying of coconut milk with respect to the responses studied were 180 °C for inlet temperature and 0.9 L/hr for feed rate. A comparison was made in terms of physical, chemical, thermal, and mechanical properties. Freeze dried powder exhibits more stable form of powder in handling and storage due to its low moisture content (1.19%) and high glass transition temperature (22.94 ± 0.2 °C). The porous structure and large particle size of freeze dried powder make it free flowing as compared to spray dried powder. Practical applications Good quality coconut milk can provide with all the benefits of raw virgin coconut oil but it is difficult to store due to less shelf life. By converting coconut milk into powder, its shelf life can be increased without using preservatives. Coconut milk powder can be used as natural source of dietary supplement as it has many proven health benefits including prevent anemia, regulates heart functioning, increases body fitness, anti‐bacterial, and anti‐viral. It is difficult to convert raw coconut milk into powder form due to its creamy and sticky structure. In this research work, raw coconut milk was dried with two different drying methods to produce good quality coconut milk powder in terms of flowability. The findings of this research work provide basic fundamentals for food industry to produce better quality coconut milk powder which is easy to handle, store and further use in combination with different dishes.

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Tableting and Dissolution Characteristics of Mixed Fruit Powder

Cited by 14 publications

References 17 publications

Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

In‐vitro digestibility, textural and quality characteristics of ditalini pasta fortified with green banana flour and its type ‐IV modified starch

Processing of raw coconut milk for its value addition using spray and freeze drying techniques

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