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This study aims to formulate woodapple flavor effervescent tablets in the lab experiment. Four factors with three levels each were investigated including: acid citric (14%, 16%, 18%), natri-bicarbonate (10%, 14%, 18%), saccharose (45%, 50%, 55%), and PEG 6000 (4%, 5%, 6%). Nine profiles were constructed following a fractional factorial design – the Graeco Latin square. Each profile was then measured based on four characteristics/criteria: (1) flow properties of wood apple powder (before compression process), (2) weight variation and (3) disintegration time (after compression process); and (4) wood-apple effervescent tablets which were rated for overall liking by 105 consumers. The results showed that 8 over 9 profiles have a good flow property, meaning that it is capable of compressing tablets. The weight variation among tablets is less than 5%. In addition to that, the disintegration time of an effervescent tablet, about 1 gram into 200 mL water, is less than 300 seconds (5 minutes). Based on the preliminary evaluation of our internal sensory panel, six over eight profiles were chosen for taking the tests to the consumers’ liking based on IPM method. The results showed that profile 2 (A.Citric 14%, TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH, SỐ 28, THÁNG 12 NĂM 2017 NÔNG NGHIỆP THỦY SẢN NaHCO3 14%, saccharose 50% , PEG 6000 5%, wood apple flavor 16% and vit.C 1%) and profile 5 (A.Citric 16%, NaHCO3 14%, saccharose 50%, PEG 6000 4%, wood apple flavor 15% and vit.C 1%) obtain maximum liking score rated by the consumers. We expect that the results of this study will benefit R&D staff in food and pharmaceutical companies who want to diversify their local products.

IDENTIFYING FORMULAS TO WOOD-APPLE (Limonia acidissima L) FLAVOR EFFERVESCENT TABLET PRODUCTION IN EXPERIMENTAL