Development of lozenges from Thai medicinal plants
1994
Chantara Phoonsiri
Consumer survey revealed that the prototype product of lozenges was round shape, slightly hard, medium sweet and sour with some astringent and menthol flavor. The optimum formula consisted of 20 % spray dried roselle, 1 % Mawaeng Krue extract, 0.0012 % holy basil extract, 70 % ground sugar, 0.22 % aspartame, 1.75 % citric acid, 3 % acacia, 0.1 % menthol, 3 % talcum and 1 % magnesium stearate. The process was carried out by drying the granule at 50 deg C for 30 minutes to obtain the lozenges that possessed the hardness, friability, and disintegration time similar to control lozenges. The developed lozenges was purple color with its hardness of 266 newton, friability of 0.008 %, disintegration time of 18 minutes, aw of 0.38, moisture content of 2.2 % total bacterial count and yeast and mold of less than 10 colonies per gram and no coliform was detected. The antibacterial effect of 2 gm/ml concentration against Streptococcus pyogenes of the lozenges indicated that the inhibition zone was 16 mm. The total product cost of 10 lozenges was 3.02 baht. Most of the target group accepted this product. The result of storage test showed that laminated aluminium foil bag was suitable package for the lozenges as it could protect the lozenges from humidity and could retain the quality of the lozenges for more than 8 weeks at room temperature and 35 deg C.
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