Tablet-forming Process for Utilization of Substandard Okra

WENG Min-jie; CHEN Jun-chen; LAI Pu-fu; TANG Bao-sha; SHEN Heng-sheng

doi:10.19303/j.issn.1008-0384.2017.011.018

Volume 32 Issue 11

Jan. 2018

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Article Navigation > Fujian Journal of Agricultural Sciences > 2017 > 32(11): 1263-1268

WENG Min-jie, CHEN Jun-chen, LAI Pu-fu, TANG Bao-sha, SHEN Heng-sheng. Tablet-forming Process for Utilization of Substandard Okra[J]. Fujian Journal of Agricultural Sciences, 2017, 32(11): 1263-1268. doi: 10.19303/j.issn.1008-0384.2017.011.018

Citation:

WENG Min-jie, CHEN Jun-chen, LAI Pu-fu, TANG Bao-sha, SHEN Heng-sheng. Tablet-forming Process for Utilization of Substandard Okra[J]. Fujian Journal of Agricultural Sciences, 2017, 32(11): 1263-1268. doi: 10.19303/j.issn.1008-0384.2017.011.018

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Tablet-forming Process for Utilization of Substandard Okra

doi: 10.19303/j.issn.1008-0384.2017.011.018

Agricultural Product Processing Research Centre, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China

Received Date: 2017-06-12
Rev Recd Date: 2017-08-18
Publish Date: 2017-11-28

Abstract

Abstract

To maximize the utilization of okra resources, a process was developed to make nutritional tablets from substandard material that would be otherwise of low market value or discarded as waste. The formulation and process for the tablet formation were optimized by using the response surface methodology. Disintegration time and friability of the tablets were the criteria for the evaluation under three process parameters including additions of sodium carboxymethyl starch and microcrystalline cellulose in the formulation as well as pressure applied to compress and form the tablets. The optimized conditions were (a) a mixture of 76.6% okra powder, 12.6% of sodium carboxymethyl starch, and 10.8% of microcrystalline cellulose, and (b) 17.6 MPa pressure for the compression. The tablets obtained had a friability of 0.308% and a disintegration time of 1 180 s, with a perfect shape, smooth surface and high palatability. It appeared that the experimental results could be use for scale up to manufacture a functional food product from the substandard okras.
- okra,
- tablet-forming,
- tablet friability,
- tablet disintegration

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References(26)

References

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