Development and Evaluation of Taste Masked Granular Formulation of Satranidazole by Melt Granulation Technique

<table class="table-group" id="tab6"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td align="left">Batch</td><td align="center">Taste masking score by gustatory sensation test</td><td align="center"><i>In vitro</i> release of STZ by UV in 5 min (<i>μ</i>g/mL)</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td align="left">F1</td><td align="center">3</td><td align="center">32.01</td></tr><tr><td align="left">F2</td><td align="center">2</td><td align="center">30.97</td></tr><tr><td align="left">F3</td><td align="center">1</td><td align="center">23.33</td></tr><tr><td align="left">F4</td><td align="center">1</td><td align="center">21.12</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Results of <i>in vivo</i> and <i>in vitro</i> taste masking evaluation.

Journal of Pharmaceutics

tab6

Table 6

Table 6: Development and Evaluation of Taste Masked Granular Formulation of Satranidazole by Melt Granulation Technique 