Formulation of halalan toyyiban radish effervescent tablet

N. N. Azahar and N. Muhammad and N. F. Abdul Rahim and Leong, Y. S. (2023) Formulation of halalan toyyiban radish effervescent tablet. International Food Research Journal (Malaysia), 30. pp. 640-648. ISSN 2231-7546

Radish is a vegetable high in nutritional and phytochemical contents that are beneficial to the human body, especially for managing kidney stone disease. However, it is less consumed as compared to other vegetables due to its pungent flavour and odour. Therefore, the objective of the present work was to formulate a radish effervescent tablet to enhance the palatability of the vegetable. The radish effervescent tablet was formulated by using Simplex Lattice Mixture Design where the percentages of sucralose and strawberry flavour were chosen as the factors. Five formulations were generated, and sensory acceptance test was conducted on them. Next, the halalan toyyiban principle compliance was evaluated based on the Halal Control Points (HCPs), toxicity assay (brine shrimp lethality assay), anti-urolithiatic properties (turbidimetric assay), and nutritional composition (energy, total protein, total fat, total carbohydrate, and total sugar). Formulation 5 (F5) with 20% citric acid, 12% sodium bicarbonate, 58% radish powder, 2.5% sucralose, and 7.5% strawberry flavour was selected as the most acceptable formulation (p < 0.05). For the halalan toyyiban principle compliance, F5 was evaluated, and it complied with the halalan toyyiban principles. It is halal, non-toxic, and safe for consumption as the LC50 was greater than 1,000 μg/mL (2,223.31 μg/mL) for toxicity test, and exhibited significant potential as an anti-urolithiatic agent (88.13% inhibition). In the future, prototype development of radish effervescent tablet with potential anti-urolithiatic and fast-dissolving properties can be carried out.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(03)%202023/08%20-...

Abstract

Radish is a vegetable high in nutritional and phytochemical contents that are beneficial to the human body, especially for managing kidney stone disease. However, it is less consumed as compared to other vegetables due to its pungent flavour and odour. Therefore, the objective of the present work was to formulate a radish effervescent tablet to enhance the palatability of the vegetable. The radish effervescent tablet was formulated by using Simplex Lattice Mixture Design where the percentages of sucralose and strawberry flavour were chosen as the factors. Five formulations were generated, and sensory acceptance test was conducted on them. Next, the halalan toyyiban principle compliance was evaluated based on the Halal Control Points (HCPs), toxicity assay (brine shrimp lethality assay), anti-urolithiatic properties (turbidimetric assay), and nutritional composition (energy, total protein, total fat, total carbohydrate, and total sugar). Formulation 5 (F5) with 20% citric acid, 12% sodium bicarbonate, 58% radish powder, 2.5% sucralose, and 7.5% strawberry flavour was selected as the most acceptable formulation (p < 0.05). For the halalan toyyiban principle compliance, F5 was evaluated, and it complied with the halalan toyyiban principles. It is halal, non-toxic, and safe for consumption as the LC50 was greater than 1,000 μg/mL (2,223.31 μg/mL) for toxicity test, and exhibited significant potential as an anti-urolithiatic agent (88.13% inhibition). In the future, prototype development of radish effervescent tablet with potential anti-urolithiatic and fast-dissolving properties can be carried out.

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Item Type:	Article
AGROVOC Term:	radishes
AGROVOC Term:	Raphanus sativus
AGROVOC Term:	formulations
AGROVOC Term:	functional foods
AGROVOC Term:	food science
AGROVOC Term:	physicochemical properties > physicochemical properties Prefer using chemicophysical propertieschemicophysical properties
AGROVOC Term:	sensory evaluation > sensory evaluation Prefer using organoleptic analysisorganoleptic analysis
AGROVOC Term:	plant extracts
AGROVOC Term:	nutritional status
AGROVOC Term:	food quality controls
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	28 Jul 2024 15:24
Last Modified:	28 Jul 2024 15:24
URI:	http://webagris.upm.edu.my/id/eprint/928

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