Table 3.
The Independent Variables’ Levels Used to Formulate Nystatin Spanlastical Solid Candies by 22 Full Factorial Design
| Factors (Independent Variables) | Levels | |
|---|---|---|
| X1: Corn syrup amount | 400 mg | 600 mg |
| X2: Xanthan gum amount | Nil | 250 mg |
| Responses (Dependent Variables) | Desirability Constraint | |
| Y1: Drug content | Maximize | |
| Y2: In-vitro release % | Maximize | |
| Y3: Diameter | In Range | |
| Y4: Thickness | In Range | |
| Y5: Weight variation | In Range | |
| Y6: Surface pH | In Range | |
| Y7: Hardness | In Range | |
| Y8: Friability | In Range | |
| Y9: Swelling index | Maximize | |
| Y10: Mucoadhesive strength | Maximize | |