Sensory analysis of texture and appearance lip balm containing olive oil

The main phenolic compounds of olive oil included hydroxytyrosol, tyrosol and oleuropein are believed to have higher antioxidant activity and have moisturizing properties towards skin. Due to beneficial effects of the olive oil, it has been used as the main ingredient in the developed lip balm. Thus...

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Main Authors:	Ab. Hadi, Hazrina, Ab Salam, Mohd Ghazali
Format:	Conference or Workshop Item
Language:	English English
Published:	2016
Subjects:	RS Pharmacy and materia medica
Online Access:	http://irep.iium.edu.my/51728/ http://irep.iium.edu.my/51728/ http://irep.iium.edu.my/51728/3/ICIP_lip_balm.pdf http://irep.iium.edu.my/51728/4/51728__Sensory_Analysis_of_Texture.pdf

id	iium-51728
recordtype	eprints
spelling	iium-517282018-05-23T07:56:11Z http://irep.iium.edu.my/51728/ Sensory analysis of texture and appearance lip balm containing olive oil Ab. Hadi, Hazrina Ab Salam, Mohd Ghazali RS Pharmacy and materia medica The main phenolic compounds of olive oil included hydroxytyrosol, tyrosol and oleuropein are believed to have higher antioxidant activity and have moisturizing properties towards skin. Due to beneficial effects of the olive oil, it has been used as the main ingredient in the developed lip balm. Thus, the main objective in this study was to use of sensory analysis as a tool to evaluate the attributes in term of appearance and texture of the developed lip balm product. The lip balm was formulated using natural ingredients such as beeswax, olive oil, cocoa butter, shea butter, jejoba oil, natural preservative and essential oils. The sample were evaluated by 18 volunteers for smoothness, spreadability, initial drag, tackiness and grittiness, degree absorption, amount residue, color and odor, shininess, applicator tube and coverage. The stick formulation showed organoleptic properties with light yellow colour, rose odour and uniform appearance. The attributes in term of structure of lip balm demostrated respondents acceptance with higher “strongly agree” or “agree” for smoothness, speadability and initial drag attributes. These characteristics of lip balm were depended on the proportion of fatty acid; wax, butter and oil in the formulation. The lip balm formulated has acceptable characteristics in term of texture especially in smoothness, spreadability, initial drag and tackiness. Overall, the respondents were satisfied with the product and agree the product has potential to be marketed. 2016 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/51728/3/ICIP_lip_balm.pdf application/pdf en http://irep.iium.edu.my/51728/4/51728__Sensory_Analysis_of_Texture.pdf Ab. Hadi, Hazrina and Ab Salam, Mohd Ghazali (2016) Sensory analysis of texture and appearance lip balm containing olive oil. In: 2nd International Conference on Industrial Pharmacy (ICIP 2016), 15th-16th Aug. 2016, Kuantan, Pahang. (Unpublished) http://www.iium.edu.my/icip2016/index.php/2-intro/1-icip2016
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	RS Pharmacy and materia medica
spellingShingle	RS Pharmacy and materia medica Ab. Hadi, Hazrina Ab Salam, Mohd Ghazali Sensory analysis of texture and appearance lip balm containing olive oil
description	The main phenolic compounds of olive oil included hydroxytyrosol, tyrosol and oleuropein are believed to have higher antioxidant activity and have moisturizing properties towards skin. Due to beneficial effects of the olive oil, it has been used as the main ingredient in the developed lip balm. Thus, the main objective in this study was to use of sensory analysis as a tool to evaluate the attributes in term of appearance and texture of the developed lip balm product. The lip balm was formulated using natural ingredients such as beeswax, olive oil, cocoa butter, shea butter, jejoba oil, natural preservative and essential oils. The sample were evaluated by 18 volunteers for smoothness, spreadability, initial drag, tackiness and grittiness, degree absorption, amount residue, color and odor, shininess, applicator tube and coverage. The stick formulation showed organoleptic properties with light yellow colour, rose odour and uniform appearance. The attributes in term of structure of lip balm demostrated respondents acceptance with higher “strongly agree” or “agree” for smoothness, speadability and initial drag attributes. These characteristics of lip balm were depended on the proportion of fatty acid; wax, butter and oil in the formulation. The lip balm formulated has acceptable characteristics in term of texture especially in smoothness, spreadability, initial drag and tackiness. Overall, the respondents were satisfied with the product and agree the product has potential to be marketed.
format	Conference or Workshop Item
author	Ab. Hadi, Hazrina Ab Salam, Mohd Ghazali
author_facet	Ab. Hadi, Hazrina Ab Salam, Mohd Ghazali
author_sort	Ab. Hadi, Hazrina
title	Sensory analysis of texture and appearance lip balm containing olive oil
title_short	Sensory analysis of texture and appearance lip balm containing olive oil
title_full	Sensory analysis of texture and appearance lip balm containing olive oil
title_fullStr	Sensory analysis of texture and appearance lip balm containing olive oil
title_full_unstemmed	Sensory analysis of texture and appearance lip balm containing olive oil
title_sort	sensory analysis of texture and appearance lip balm containing olive oil
publishDate	2016
url	http://irep.iium.edu.my/51728/ http://irep.iium.edu.my/51728/ http://irep.iium.edu.my/51728/3/ICIP_lip_balm.pdf http://irep.iium.edu.my/51728/4/51728__Sensory_Analysis_of_Texture.pdf
first_indexed	2023-09-18T21:13:18Z
last_indexed	2023-09-18T21:13:18Z
_version_	1777411396201349120

Sensory analysis of texture and appearance lip balm containing olive oil

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