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Table 3 The D-Optimal design was applied to a vitamin C chewable gel formulation

From: Development, optimization, and characterization of vitamin C-fortified oleogel-based chewable gels and a novel nondestructive analysis method for the vitamin C assay

Run No

Processing parameters

Response Variables

DC (g)

O/GCb

TC (°C)

OT

Cohesiveness

Springiness

5-week Vitamin C retentionc

19

2

20

3.5

Almond oil

0.924

0.931

82

20

3

22.5

25

Almond oil

0.929

0.921

75

21

1.5

25

3.5

Coconut oil

0.913

0.920

84

22

2.24

12.4

25

Almond oil

0.943

0.973

73

23

3

10

25

Coconut oil

0.949

0.998

81

24

1

30

25

Almond oil

0.888

0.877

68

25

3

10

-18

Almond oil

0.952

0.992

96

26

2.18

30

25

Coconut oil

0.875

0.904

70

27

1

19.9

25

Coconut oil

0.910

0.934

75

28

1.76

27.5237

-18

Almond oil

0.900

0.914

94

29

1

10

25

Almond oil

0.935

0.993

72

30

1

30

-18

Coconut oil

0.905

0.910

90

31

1

10

-18

Coconut oil

0.958

0.981

95

32

2

10

3.5

Coconut oil

0.944

0.991

86

33

3

19.6812

-18

Coconut oil

0.929

0.950

92

34

3

19.6812

-18

Coconut oil

0.929

0.950

91

35

3

30

3.5

Coconut oil

0.871

0.910

81

36

1

30

25

Almond oil

0.880

0.879

70

37

2.5

30

3.5

Almond oil

0.889

0.898

83

38

1

17.4

-18

Almond oil

0.903

0.970

95

39

1

30

-18

Coconut oil

0.898

0.899

91

40

3

10

25

Coconut oil

0.938

0.996

82

41

3

10

-18

Almond oil

0.950

0.992

97

42

3

30

-18

Almond oil

0.889

0.879

93

O

2.36

10

-18

Coconut oil

0.957

0.997

95.39

O

3

10

-18

Almond oil

0.952

0.988

96.28

E

2.36

10

-18

Coconut oil

0.959 ± 0.015a

0.995 ± 0.003a

96.74 ± 1.77a

E

3

10

-18

Almond oil

0.942 ± 0.018a

0.991 ± 0.004a

96.70 ± 2.30a

  1. DC distilled monoglyceride concentration, O/GP Percentage of oleogel/chewable gel, TC crystallization temperature, OT oil type, O optimized conditions, E sample prepared at optimum condition
  2. aData represent the mean values ± SD (n = 3) of three independent experiments
  3. bO/GC%: 30%: 15 g of Oleogel was added to 35 chewable gel; 20%: 10 g of Oleogel was added to 40 g chewable gel; 10%: 5 g of Oleogel was added to 45 g chewable gel
  4. cVitamin C retention: percentage of vitamin C retention after 5 weeks at room temperature
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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