Production and characterization of probiotic jelly candy containing Bacillus species

Kahraman, Burcu; Korkmaz, Kader; Daştan, Dilara; Toker, Omer Said; Dertli, Enes; Arici, Muhammet

doi:10.1007/s11694-023-02076-3

Food Measure

2023

DOI: 10.1007/s11694-023-02076-3

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Production and characterization of probiotic jelly candy containing Bacillus species

Burcu Kahraman,

Kader Korkmaz,

Dilara Daştan

et al.

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2024

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Cited by 2 publications

References 44 publications

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Research of quality indicators of jelly from rowan powder

Samilyk,

Illiashenko

2024

Eureka: LS

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The object of the study is the quality indicators of jelly from a concentrate based on Aronia powder rowan powder. The aim of the study is to substantiate the feasibility of using rowan powder for the production of natural food concentrate. A method for obtaining a concentrate and a finished jelly dish based on rowan powder is proposed and their quality indicators are analyzed. The method for producing Aronia powder rowan peas involved preliminary dehydration of the fruit (Aronia melanocarpa) by osmotic dehydration, drying and grinding into a fine structure. Recipes for prototype jelly samples based on rowan powder R1 (83 %), R2 (77 %) were developed and their organoleptic and physicochemical quality indicators were analyzed. The results of the study showed that the jelly concentrate from rowan powders in appearance was a homogeneous granular mixture, which is typical for this type of product. It was found that the concentrate contains 1.45 % fiber. However, the appearance of the finished jelly was rated "moderately good" as the dish was cloudy. The lack of transparency is explained by the high content of minerals in its composition (3∙10–2 %). The dish had a dark purple color, characteristic of rowan, and a sour-sweet taste and smell. Due to osmotic dehydration, no astringency was felt. It had a uniform jelly-like consistency and retained its shape on a horizontal surface. The jelly contained a significant amount of titrated acids (2.3 % in terms of citric acid) and vitamin C (6.8 mg/100 g), which is associated with their high content in chokeberry fruits. The presence of fiber, glucose and fructose in the concentrate has a positive effect on the biological value of the product

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Research of quality indicators of jelly from rowan powder

Samilyk,

Illiashenko

2024

Eureka: LS

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Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications

Sadrimovahed,

Ulusoy

2024

Fermentation

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Probiotics are live microbiota that can confer their hereditary health benefits upon the host. They can positively alter the diversity of the host’s gut microbiota population. Bacillus clausii is a spore-producing potential probiotic. Its application in the food industry has been highly recommended. Clausii spores are greatly resistant to harsh food processing treatment (heat and industrial pressure) and they can maintain their physiological traits (acid, bile salt) inside the human gut. The utilization of spores can enhance the nutritional viability of livestock, as well as the functionality of on-shelf products. This contemporary review covers the great attributes of B. clausii, including physiological characteristics, modes of action, probiotics benefits, a safety assessment, and the bacteria food industry applications for the purposes of producing enhanced functional foods known as probiotic foods. To our knowledge, although B. clausii has been widely applied in food industry, the amount of the literature that is dedicated to its role in sustainable food production and addresses its potential sporogenous probiotic behavior is fewer as compared to non-sporogenous lactic acid bacteria (Lactobacillus spp. and Bifidobacterium spp.). In our review, we also discovered a lack of empirical evidence on the synbiotic and synergistic behavior of clausii in combination with other active nutrients. Therefore, our review suggests that more studies should be conducted on the potential probiotic contribution of B. clausii in sustainable food production and its synergistic and synbiotic behavior in conjunction with other active nutrients.

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Production and characterization of probiotic jelly candy containing Bacillus species

Cited by 2 publications

References 44 publications

Research of quality indicators of jelly from rowan powder

Research of quality indicators of jelly from rowan powder

Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications

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