Physicochemical and flow properties of fruit powder and their effect on the dissolution of fast dissolving fruit powder tablets

Abstract This research was conducted aiming to assess the flow and physicochemical properties of fruit powder and their relationship with the dissolution of tablets containing effervescent agents. Commercial pitaya, pineapple, mango and guava fruit powders were used as samples in this research. Fruit powder tablets were prepared by using direct compaction method. Powder properties of individual fruits as well as their tablet formulation (fruit powder + effervescent agent + artificial sweeteners) analysed using standard methods were found significantly different at P