Vol. 12, Issue 8 (2023)

Author(s):
Chandan K, Jagadeesh SL, Sateesha SB, Kiran Nagajjanavar, Prashanth, SJ, Bhuvaneshwari G and Rudresh DL

Abstract:
In this study, the objective was to develop and optimize effervescent tablets made from kokum fruit using response surface methodology, with the intention of creating a fizzy drink. Sodium bicarbonate and citric acid were chosen as independent variables. The tablets were prepared through dry granulation, and various parameters such as tablet friability, pH of the effervescent solution, effervescent time, and palatability were evaluated as dependent variables. The optimized formulation consisted of 300 mg of kokum fruit powder, 239.36 mg of sodium bicarbonate, and 100 mg of citric acid, resulting in a high-quality effervescent kokum fruit drink. The experimental values of the optimal formulation closely matched the predicted values for friability (0.090 and 0.10±0.006 %), pH (7.911 and 7.62±0.03), effervescence time (144.590 and 135±3.00 s), and palatability score (5.838 and 7.03±0.06). This study demonstrates the significant potential for future development of effervescent kokum tablets and their potential for commercialization.