Development of Freeze Dried Fruit Lassi (Indian Fruit Yoghurt) Powders Using D-Optimal Mixture Design

Yoghurt Fruit Preparations

Physicochemical and antioxidant studies on oven-dried, freeze-dried and spray-dried agaro-oligosaccharide powders

In this work, oven-dried, freeze-dried and spray-dried agaro-oligosaccharide powders were characterized to investigate their physicochemical and antioxidant properties. Agarooligosaccharide powders were shown to exhibit high water solubility index (88.73 – 95.88%), water absorption capacity (0.96 – 2.57 g/g) and oil absorption capacity (0.40 – 0.45 g/g). Agarooligosaccharide powders were shown ...

Evaluation of shelf stability of antioxidant rich seabuckthorn fruit yoghurt

Antioxidant rich fruit yoghurt was developed utilizing seabuckthorn fruit syrup using yoghurt culture. The resultant product had higher content of fat, protein, carbohydrate and antioxidants (vitamin C, vitamin E, carotenoids, phenols, anthocyanins) when compared to a commercial yoghurt. The shelf stability studies of yoghurt were assessed at room temperature, 15°C and 4°C. The product stored a...

Formulation and Optimization of Captopril Sublingual Tablet Using D-Optimal Design Sublingual Tablet Using D-Optimal Design

The objective of the current study was to develop and optimize a sublingual tablet formulation of captopril which is an effective drug in the treatment of hypertension. Captopril containing tablets were prepared by direct compression method using different ingredients such as polyvinyl pyrrolidone, starch 1500, sodium starch glycolate and lactose (independent variables) and magnesium stearate, ...

Formulation and Optimization of Captopril Sublingual Tablet Using D-Optimal Design Sublingual Tablet Using D-Optimal Design

The objective of the current study was to develop and optimize a sublingual tablet formulation of captopril which is an effective drug in the treatment of hypertension. Captopril containing tablets were prepared by direct compression method using different ingredients such as polyvinyl pyrrolidone, starch 1500, sodium starch glycolate and lactose (independent variables) and magnesium stearate, ...