Combination Of Citric Acid Research Articles

Flavor of Reheated Roast Duck

A triangular taste panel test on precooked and freshly roasted duck indicated that precooking, refrigerated storage, and reheating had an undesirable effect on the flavor of roast duck. Results of the thiobarbituric acid test suggested that injection of ducks with alpha-tocopherol or combinations of citric acid, polyphosphates, propyl gallate, and butylated hydroxyanisole prior to cooking offered some protection against oxidation during cooking, storage, and reheating. Samples treated with citric acid alone were not significantly different from untreated precooked samples. Protective effects of antioxidant injection that were indicated by thiobarbituric acid tests were not confirmed by hedonic taste panel evaluations of flavor, off flavor and overall quality. The panel was only able to detect deterioration of reheated samples compared to the freshly cooked control.

Formulation Development of Verapamil Hydrochloride Tablet by Effervescent Method

Fast disintegrating tablets of Verapamil Hydrochloride were designed to achieve increased absorption as well as quick onset of pharmacological action of the active ingredient with a view to enhance patient compliance by effervescent method. Different combinations and ratios of sodium bicarbonate, anhydrous citric acid, sodium starch glycolate, Micro-crystalline cellulose (MCC) and lactose were used in order to get optimum result. The prepared formulations were evaluated for hardness, friability, thickness, diameter, taste of the solution to be administered and in-vitro dispersion time. The acceptable dispersion time was achieved by using a combination of citric acid and sodium bi carbonate in the same amount along with sodium starch glycolate, micro-crystalline cellulose (MCC) & lactose. Acceptable taste of the solution to be administered was obtained with a combination of sucrose, aspartame and sodium saccharine. Key words: Effervescent method; Verapamil Hydrochloride; Dispersion time DOI: 10.3329/sjps.v3i1.6795S. J. Pharm. Sci. 3(1): 34-37