Justification of the composition of troches based on the organoleptic indicators assessment
Keywords:troches, technology, biopharmaceutics, sweeteners, flavourings
Topicality. Such dosage form as troches become increasingly popular in recent years. The undoubted advantages of this from are easiness of administration, compatibility with many medicinal substances and compliance from patients. Since one of the main characteristics of troches is proper organoleptic properties, the aim of this work was to establish the optimal composition and technology of troches based on an assessment of the organoleptic characteristics of samples of troches with different flavoring agents and fruit flavors.
Materials and methods. The analysis of taste indicators was studied according to the method of A. I. Tentsova and I. A. Yegorov. Firstly, the taste of troches with such sweeteners as glucose syrup, sugar, fructose and sorbitol were evaluated. Then samples of troches with barberry, duchesse, lemon, and orange flavours were studied. The survey was conducted among 35 respondents.
Results and discussion. Organoleptic assessment of flavors according to I. A. Yegorov showed that troches with selected flavoring agents have taste formulas K2O3, O3K3, G2K3, K2O2. Taste characteristics of fruit flavors have indicators 3-4, 4-4, 2-4 and 1-5.
Conclusions. Based on the results obtained, it was found that troches with glucose syrup and fructose as sweeteners have the best taste indices. Also, the respondents liked the samples with orange and lemon flavours the most.
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