Vol. 7, Issue 8, Part A (2025)

Garlic fermented in honey is a traditional preparation long valued for its anti-inflammatory and immune-boosting effects. However, it remains scientifically underexplored and lacks standardisation in terms of processing and quality evaluation. This study aimed to develop a functional, shelf-stable version of this product using dammar bee (Tetragonula iridipennis) honey, a rare, bioactive-rich variety, by optimising the honey-to-garlic ratio through a completely randomised design (CRD) comprising seven treatments (T₁-T₇) and three replications. Preliminary trials determined optimal fermentation conditions, followed by organoleptic evaluation using a 9-point hedonic scale (parameters: appearance, colour, flavour, taste, texture, and overall acceptability). T₆ (60% honey + 40% garlic) was identified as the most acceptable treatment and was subjected to refrigerated storage (4 ± 1 °C) for three months. Organoleptic evaluations were conducted on monthly basis, while physicochemical, and microbiological analyses were conducted at the beginning and end of the storage period. Evaluated quality parameters included moisture, TSS, titratable acidity, pH, total sugar, reducing sugar, non-reducing sugar, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, vitamin C, calcium, phosphorus, potassium, iron, zinc, total phenolic content (TPC), and total flavonoid content (TFC). Functional attributes were assessed by measuring total antioxidant and anti-inflammatory activity, alongside microbial enumeration of fungi, yeast, and bacteria. No microbial spoilage was observed during storage. While sensory and functional parameters remained consistently high, slight reductions were observed in certain physicochemical attributes such as pH, vitamin C and B, likely due to natural fermentation dynamics and refrigerated storage. The results underscore the efficacy of dammar bee honey not only as a natural fermentation medium but also as a functional agent that enhances organoleptic properties, stabilizes bioactives, and significantly suppresses the harsh flavour and odour of garlic, yielding a more palatable, shelf-stable product with improved sensory and therapeutic appeal.