Preparation and Characterization of Vitamin-D Incorporated Marshmallow  

作　　者：Muhammad Ajmal Rubina Bibi Rauf Imran Muhammad Ahmed Bin Azher Muhammad Ajmal;Rubina Bibi;Rauf Imran;Muhammad Ahmed Bin Azher(College of Pharmacy, University of Punjab, Lahore, Pakistan;Department of Chemistry, Government College Women University, Sialkot, Pakistan)

机构地区：[1]College of Pharmacy, University of Punjab, Lahore, Pakistan [2]Department of Chemistry, Government College Women University, Sialkot, Pakistan

出　　处：《Open Journal of Medicinal Chemistry》2024年第2期15-28,共14页药物化学期刊（英文）

摘　　要：This project looks at a novel way to enhance the sensory experience of vitamin D ingestion by incorporating it into marshmallows. This investigation used a human panel taste test with twelve individuals, an index of swelling, and a stability evaluation. Samples of vitamin D infused marshmallows were prepared and given to participants in the human panel taste test, which evaluated mouthfeel and flavor. By analyzing dissolving behavior, the swelling index test revealed unexpected erosion. In addition, a temperature threshold for storage conditions was found through a temperature sensitivity test. All of these techniques assessed the feasibility and palatability of vitamin D supplementation with marshmallow flavor, offering insights into both the possible advantages and difficulties. The marshmallow infusion technique effectively covered up the disagreeable taste of vitamin D pills, leading to reviews that were overwhelmingly favorable (“Moderate Sweet”) and that indicated a pleasant mouthfeel. During the swelling index test, it showed erosion behavior, suggesting a certain kind of dissolution that is advantageous for nutritional absorption. Furthermore, the study discovered a temperature sensitivity threshold, highlighting how crucial proper storage conditions are.This project looks at a novel way to enhance the sensory experience of vitamin D ingestion by incorporating it into marshmallows. This investigation used a human panel taste test with twelve individuals, an index of swelling, and a stability evaluation. Samples of vitamin D infused marshmallows were prepared and given to participants in the human panel taste test, which evaluated mouthfeel and flavor. By analyzing dissolving behavior, the swelling index test revealed unexpected erosion. In addition, a temperature threshold for storage conditions was found through a temperature sensitivity test. All of these techniques assessed the feasibility and palatability of vitamin D supplementation with marshmallow flavor, offering insights into both the possible advantages and difficulties. The marshmallow infusion technique effectively covered up the disagreeable taste of vitamin D pills, leading to reviews that were overwhelmingly favorable (“Moderate Sweet”) and that indicated a pleasant mouthfeel. During the swelling index test, it showed erosion behavior, suggesting a certain kind of dissolution that is advantageous for nutritional absorption. Furthermore, the study discovered a temperature sensitivity threshold, highlighting how crucial proper storage conditions are.

关 键 词：Vitamin D Marshmellow Infusion Taste Making Supplement Adherence Nutrient Delivery 

分 类 号：TG1[金属学及工艺—金属学]