Application of spore-forming probiotic Bacillus in the production of Nabat - A new functional sweetener

Abstract

The basis of the present study was developing a novel type of functional sweet product with the additive probiotic spore forming bacteria that do not require cold chain or any specific storage condition. In this study, rock candy containing probiotic bacteria was produced in dry ambient condition. Spore-forming bacilli were selected as probiotics that are resistant to thermal processes and osmotic conditions. Rock candies were coated with an edible coating containing carboxymethyl cellulose, sucrose, glucose syrup, fructose syrup and a probiotic strain. After coating process, the parameters of turbidity (created by water dissolution of coated Nabat); effect of drying temperature on bacterial viability; moisture content, water activity, ash content of product; as well as product storage time were evaluated. Under thermal stress during both dissolution in hot liquid and drying, the survivability of the spores used in the coated rock candies did not fall significantly. Viability evaluation of the probiotic bacilli in the product after six months of storage at ambient temperature revealed 90.39 and 89.07% viability of Bacillus coagulans and Bacillus subtilis spores, respectively. Our results showed that spore-forming probiotics embedded in rock candy are highly stable during storage at ambient temperature and dry condition.