title: The use of D-optimal mixture design in optimising okara soap formulation for stratum corneum application.
abstract: Okara, soybean waste from tofu and soymilk production, was utilised as a natural antioxidant in soap formulation for stratum corneum application. D-optimal mixture design was employed to investigate the influence of the main compositions of okara soap containing different fatty acid and oils (virgin coconut oil A (24-28% w/w), olive oil B (15-20% w/w), palm oil C (6-10% w/w), castor oil D (15-20% w/w), cocoa butter E (6-10% w/w), and okara F (2-7% w/w)) by saponification process on the response hardness of the soap. The experimental data were utilized to carry out analysis of variance (ANOVA) and to develop a polynomial regression model for okara soap hardness in terms of the six design factors considered in this study. Results revealed that the best mixture was the formulation that included 26.537% A, 19.999% B, 9.998% C, 16.241% D, 7.633% E, and 7.000% F. The results proved that the difference in the level of fatty acid and oils in the formulation significantly affects the hardness of soap. Depending on the desirable level of those six variables, creation of okara based soap with desirable properties better than those of commercial ones is possible.
authors.affiliation: Halal Product Research Institute, Universiti Putra Malaysia (UPM), Putra Infoport, 43400 Serdang, Selangor, Malaysia.
authors.forename: Farrah Payyadhah
authors.initials: FP
authors.lastname: Borhan
authors.affiliation: Halal Product Research Institute, Universiti Putra Malaysia (UPM), Putra Infoport, 43400 Serdang, Selangor, Malaysia ; Centre of Foundation Studies for Agricultural Science, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia ; Department of Chemistry, Faculty of Science, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia.
authors.forename: Siti Salwa
authors.initials: SS
authors.lastname: Abd Gani
authors.affiliation: Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia.
authors.forename: Rosnah
authors.initials: R
authors.lastname: Shamsuddin
mesh_terms: D000704:Analysis of Variance; D002099:Cacao / Q000737:chemistry; D005227:Fatty Acids / Q000032:analysis; D006244:Hardness; D008962:Models, Theoretical; D000073878:Palm Oil; D010938:Plant Oils / Q000494:pharmacology; D010940:Plant Proteins / Q000494:pharmacology*; D011134:Polysaccharides / Q000494:pharmacology*; D015203:Reproducibility of Results; D012867:Skin / Q000187:drug effects*; D012915:Soaps / Q000494:pharmacology*; D045730:Soy Foods
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D010940:Plant Proteins; D011134:Polysaccharides; D012915:Soaps; C412882:okara, Glycine max; D000073878:Palm Oil