• NIRALI THAKOR
• MR. VISHWAKARMA SINGH

Facial scrubs are cosmetic products designed to cleanse and exfoliate the skin, promoting a smoother and brighter complexion. This study aimed to formulate and evaluate a facial scrub using natural ingredients known for their exfoliating and skin-nourishing properties. The formulation included key ingredients such as red lentil, rice flour, butterfly pea. Different formulations were prepared with varying concentrations of these ingredients to assess their effects on the scrub's texture, efficacy, and sensory attributes. Evaluation of the formulated scrubs involved physical assessments of texture, particle size analysis, and sensory testing through a panel of volunteers. Texture analysis was conducted using a texture analyzer to measure consistency and spreadability. Particle size distribution was determined using a particle size analyzer to ensure optimal exfoliation without causing skin irritation. Sensory evaluation involved subjective assessments by a trained panel and consumer perception studies to gauge factors such as fragrance, skin feel, and overall satisfaction. Participants used a scoring system to rate various attributes of the scrubs after application. Results indicated that formulations with balanced concentrations of red lentil, rice flour, butterfly pea extract, etc achieved desired properties of smooth texture, effective exfoliation, and pleasant sensory attributes. The optimal formulation showed uniform particle size distribution and scored highly in consumer satisfaction tests.

: Red lentil Powder, Rice Flour, Butterfly pea extract

"FORMULATION AND EVALUATION OF FACIAL SCRUB ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.12, Issue 5, page no.a175-a185, May-2025, Available :http://www.jetir.org/papers/JETIR2505016.pdf

"FORMULATION AND EVALUATION OF FACIAL SCRUB ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.12, Issue 5, page no. ppa175-a185, May-2025, Available at : http://www.jetir.org/papers/JETIR2505016.pdf