Abstract:Using the water extract of white kidney bean and sugarcane bagasse as raw materials，chewable tablets were prepared by the direct compression method.A single factor experiment was performed to investigate the influences of granularity of sugarcane bagasse，mass ratio and amount of raw material(white kidney bean extract and sugarcane bagasse)，and amounts of adhesive(microcrystalline cellulose)and sweetener(glucose)on the sensory score of white kidney bean-sugarcane bagasse chewable tablets.The preparation process of the chewable tablets was optimized by a response surface methodology coupled with Box-Behnken design.The quality of the tablet production was evaluated.The optimum formulation of chewable tablets was raw material 27%，microcrystalline cellulose 10%，glucose 40%，soluble starch 21%，and magnesium stearate 2.0%.The mass ratio of white kidney beans and sugarcane bagasse through a 100 mesh sieve was 80∶20.The chewable tablets prepared using the optimized preparation method displayed a uniform color，smooth appearance，moderate hardness and sweetness，unique aroma of sugarcane，and good taste.The weight，hardness，and friability quality of the produced tablets was 1.26 g，102.33 N，and ＜1%，respectively.