Abstract

Propolis obtained from honeybee hives has been used in oriental folk medicine as an anti-inflammatory, anti-carcinogenic, or immunomodulatory agent. To prepare granule depending on operational parameters, such as glucose content to total sugar (X$_1$, 0~100%), ethanol concentration (X$_2$, 20~100%) and sprayed ethanol solution content (X$_3$, 6~10%) using propolis, response surface methodology was applied to monitor the changes in yield, fragmentation rate by shaking and organoleptic properties. Yield showed high with decreasing sprayed ethanol solution content and fragmentation rate by shaking decreased with increasing sprayed ethanol solution content. The organoleptic color, flavor, taste, mouth-feel and overall palatability were dependent on the glucose content to total sugar, ethanol concentration and sprayed ethanol solution content. Overall palatability was maximized in glucose content to total sugar 47.94%, ethanol concentration 56.45% and sprayed ethanol solution content 8.04% .

Keywords

• propolis;
• granule;
• four-dimensional response surface;
• organoleptic properties;
• yield

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References

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