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Preparation of Fibre Fortified Basundi Using Date Fruit (Phoenix dactylifera)

Fibre fortified basundi was prepared using different levels of dried crushed date fruit (Phoenix dactylifera) with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of date fruit crush viz; 0, 2, 4, 6, 8, 10 and 12% in the basundi with 5% sugar to finalize the experimental treatments.
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Reduction of Bitterness and Enhancing Palatability of Cetirizine Oral Liquid Dosage Forms by Cyclodextrins

The aim of this manuscript is to study cyclodextrins (CDs) as a potential excipient to suppress bitterness and enhance palatability of pediatric liquid preparations for Cetirizine, an extremely bitter drug. Natural α, β and γ CDs; and β CD derivatives such as hydroxyl propyl (HP), randomly methylated (RM) and sulfobutyl ether (SBE) β-CDs were screened in different molar ratios of 1:1, 1:2 and 1:3 for their inhibition of the extremely bitter taste of Cetirizine using the human gustatory sensation test.
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