Research Article
Optimization of Pregelatinized Taro Boloso-I Starch as a Direct Compression Tablet Excipient
Table 1
Experimental design for the pregelatinization study.
| | No. | Factor 1 | Factor 2 | Type of design point | | Coded | Actual | Coded | Actual | | X1 | Temperature (°C) | X2 | Time (min) |
| | E1 | -1.000 | 65.00 | -1.000 | 20.00 | Factorial design points | | E2 | +1.000 | 85.00 | -1.000 | 20.00 | | E3 | -1.000 | 65.00 | +1.000 | 60.00 | | E4 | +1.000 | 85.00 | +1.000 | 60.00 |
| | E5 | -1.414 | 60.86 | 0.000 | 40.00 | Axial design points | | E6 | +1.414 | 89.12 | 0.000 | 40.00 | | E7 | 0.000 | 75.00 | -1.414 | 11.72 | | E8 | 0.000 | 75.00 | +1.414 | 68.28 |
| | E9-13 | 0.000 | 75.00 | 0.000 | 40.00 | Central design points |
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