Study Viability of Bacillus coagulans (Lactobacillus Sporogenese) in cotton candy and sugar free cotton candy
Subject Areas : Biotechnology and Applied Microbiology journal
Keywords: Probiotic, Bacillus coagulans, Cotton candy, Sugar free, Isomalt,
Abstract :
In recent years, there has been an increased interest among consumers to adapt healthy diets, withhelps them with protection against diseases. Cotton candy is one of the Iranian traditional candy that is verypopular among consumers of all ages. Fortification of cotton candy with probiotic bacteria prepared using themare also desirable from a nutritional point of view and can be considered as functional food. This study wasinitiated to investigate to compare viability of Bacillus coagulans (L. Sporogenese) in sugar free and commoncotton candy.Material and Method: In this study Bacillus coagulans was added to production process of cotton candy doughand then the viability of bacteria in both common and sugar free cotton candy was investigated using theconventional plate-count method with MRS Agar media for four month in 25cResult: Total count of probiotic bacteria after production respectively 8.3 x 106 cfu/g and 6.1 x 106 cfu/g forsugar free cotton candy and common cotton candy. With keeping both sample cotton candy in 25C wereassessed 1.2 x 106 cfu/g and 3.5 x 106 cfu/g respectively for sugar free cotton candy and common one after fourmonth.Conclusion: These result suggest that both sample cotton candy products are good deliver for probiotic bacteria.Sugar free cotton candy are the best source for probiotic delivery for long time, because of Isomalt used as perbiotic.
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