Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods

The 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 12months. After brewing coffee at 90 degrees C for 2min, there was 87% viability and retained 66% viability even after maintaining temperature at 77 degrees C for 4.0h. It showed over 95% viability in chocolate fudge frosting, hot fudge toppings, peanut butter, strawberry preserve and vegetable oil at room temperature upto 12months. It was found to be stable in apple juice upto 6months at refrigerated condition and concentrated glucose syrup at 4 +/- 3 and 25 +/- 2 degrees C upto 24months. 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.