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The Use of D-Optimal Mixture Design in Optimizing Development of Okara Tablet Formulation as a Dietary Supplement.

Zen NI, Abd Gani SS, Shamsudin R, Masoumi HR - ScientificWorldJournal (2015)

Bottom Line: Composition of Avicel PH-101 had positive effects for both hardness and friability tests of the tablets.Maltodextrin and okara composition had a significant positive effect on tablets' hardness, but not on percentage of friability of tablets.However, guar gum had a negative effect on both physical tests.

View Article: PubMed Central - PubMed

Affiliation: Halal Product Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia.

ABSTRACT
The usage of soy is increasing year by year. It increases the problem of financial crisis due to the limited sources of soybeans. Therefore, production of oral tablets containing the nutritious leftover of soymilk production, called okara, as the main ingredient was investigated. The okara tablets were produced using the direct compression method. The percentage of okara, guar gum, microcrystalline cellulose (Avicel PH-101), and maltodextrin influenced tablets' hardness and friability which are analyzed using a D-optimal mixture design. Composition of Avicel PH-101 had positive effects for both hardness and friability tests of the tablets. Maltodextrin and okara composition had a significant positive effect on tablets' hardness, but not on percentage of friability of tablets. However, guar gum had a negative effect on both physical tests. The optimum tablet formulation was obtained: 47.0% of okara, 2.0% of guar gum, 35.0% of Avicel PH-101, and 14.0% of maltodextrin.

No MeSH data available.


3D diagram of relationship between three variables, (A) percentage of okara, (B) percentage of maltodextrin, and (D) percentage of Avicel PH-101, and with actual component of guar gum (C = 1.50%) to the hardness of the tablet.
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Related In: Results  -  Collection


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fig2: 3D diagram of relationship between three variables, (A) percentage of okara, (B) percentage of maltodextrin, and (D) percentage of Avicel PH-101, and with actual component of guar gum (C = 1.50%) to the hardness of the tablet.

Mentions: Figures 1 and 2 show the relationship between the hardness of a tablet and the deployed component variables (percentage of okara, maltodextrin, guar gum, and Avicel PH-101). The statistical analysis from Design-Expert Version 7.0 software suggested a linear model as the best model with p < 0.0001. The model is significant and the lack-of-fit is insignificant (Table 4). This means that the possibility of error occurring is low.


The Use of D-Optimal Mixture Design in Optimizing Development of Okara Tablet Formulation as a Dietary Supplement.

Zen NI, Abd Gani SS, Shamsudin R, Masoumi HR - ScientificWorldJournal (2015)

3D diagram of relationship between three variables, (A) percentage of okara, (B) percentage of maltodextrin, and (D) percentage of Avicel PH-101, and with actual component of guar gum (C = 1.50%) to the hardness of the tablet.
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC4481089&req=5

fig2: 3D diagram of relationship between three variables, (A) percentage of okara, (B) percentage of maltodextrin, and (D) percentage of Avicel PH-101, and with actual component of guar gum (C = 1.50%) to the hardness of the tablet.
Mentions: Figures 1 and 2 show the relationship between the hardness of a tablet and the deployed component variables (percentage of okara, maltodextrin, guar gum, and Avicel PH-101). The statistical analysis from Design-Expert Version 7.0 software suggested a linear model as the best model with p < 0.0001. The model is significant and the lack-of-fit is insignificant (Table 4). This means that the possibility of error occurring is low.

Bottom Line: Composition of Avicel PH-101 had positive effects for both hardness and friability tests of the tablets.Maltodextrin and okara composition had a significant positive effect on tablets' hardness, but not on percentage of friability of tablets.However, guar gum had a negative effect on both physical tests.

View Article: PubMed Central - PubMed

Affiliation: Halal Product Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia.

ABSTRACT
The usage of soy is increasing year by year. It increases the problem of financial crisis due to the limited sources of soybeans. Therefore, production of oral tablets containing the nutritious leftover of soymilk production, called okara, as the main ingredient was investigated. The okara tablets were produced using the direct compression method. The percentage of okara, guar gum, microcrystalline cellulose (Avicel PH-101), and maltodextrin influenced tablets' hardness and friability which are analyzed using a D-optimal mixture design. Composition of Avicel PH-101 had positive effects for both hardness and friability tests of the tablets. Maltodextrin and okara composition had a significant positive effect on tablets' hardness, but not on percentage of friability of tablets. However, guar gum had a negative effect on both physical tests. The optimum tablet formulation was obtained: 47.0% of okara, 2.0% of guar gum, 35.0% of Avicel PH-101, and 14.0% of maltodextrin.

No MeSH data available.