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Monitoring in Yield and Organoleptic Properties Depending on Granule Formation of Propolis

프로폴리스의 세립형성에 따른 수율 및 관능적 특성 모니터링

  • Lee, Gee-Dong (Dept. of Fermented Food, Kyongbuk College of Science) ;
  • Yoon, Sung-Ran (Traditional Food Institute, Kyongbuk College of Science)
  • 이기동 (경북과학대학 첨단발효식품과) ;
  • 윤성란 (경북과학대학 전통식품연구소)
  • Published : 2003.07.01

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% .

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