Characterisation and dissolution kinetics of tamarind and pineapple tablets

Fruits in fresh form have limited shelf life and often face difficulty during handling and preparation therefore tabletting is one of the best alternative for the fruit juice. This research done due to the lack of research in the area of tamarind and pineapple tablet characterisation and dissolution kinetics. Its dissolution properties are important as it depends on the process of tablets dissolve in distill water, simulated gastric juice of pH1.2 and simulated intestinal juice of pH 6.8 which has been used in this study. Both of the fruits went spray drying process. The powders were then compressed into tablets using a cylindrical uniaxial die. Pressures of up to 22.28 MPa were applied to the die via a universal testing machine. The nutritional value in terms of crude protein (0.33% - 0.60%), moisture content (4.8% - 25.31%), crude fiber (16.92% - 79.92%), and fat (0.40% - 0.63%) for both fruits pulp and powders showed significant differences in values with p