Abstract

SummaryThe study was aimed to find out the stability of Bacillus coagulans MTCC 5856 in functional foods during processing and storage. B. coagulans MTCC 5856 was found to be stable during baking and storage at frozen conditions of banana muffins (92% viability) and waffles (86% viability) upto 12 months. After brewing coffee at 90 °C for 2 min, there was 87% viability and retained 66% viability even after maintaining temperature at 77 °C for 4.0 h. It showed over 95% viability in chocolate fudge frosting, hot fudge toppings, peanut butter, strawberry preserve and vegetable oil at room temperature upto 12 months. It was found to be stable in apple juice upto 6 months at refrigerated condition and concentrated glucose syrup at 4 ± 3 and 25 ± 2 °C upto 24 months. B. coagulans MTCC 5856 showed promising stability during processing and storage of functional foods and could be an excellent probiotic ingredient to use in various food applications.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.