Preparation and Characterization of Vitamin-D Incorporated Marshmallow
Preparation and Characterization of Vitamin-D Incorporated Marshmallow作者机构：College of Pharmacy University of Punjab Lahore Pakistan Department of Chemistry Government College Women University Sialkot Pakistan
出 版 物：《Open Journal of Medicinal Chemistry》 (药物化学期刊（英文）)
年 卷 期：2024年第14卷第2期
页 面：15-28页
学科分类：08[工学] 080502[工学-材料学] 0805[工学-材料科学与工程（可授工学、理学学位）]
主 题：Vitamin D Marshmellow Infusion Taste Making Supplement Adherence Nutrient Delivery
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.
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