Probiotic orange Bacillus‐infused jelly candies: development and effect on food borne, oral pathogen and commercial probiotics
Gauri Khullar,
Md Faridunnabi Nayem,
Kanyarat Kanyakam
et al.
Abstract:SummaryThis research presents a novel approach to develop pigmented probiotic jelly candies by incorporating an orange pigment‐producing Bacillus 63‐11 strain, encapsulated with surface maltodextrin (MDs) or internal coating maltodextrin (MDi) or sodium alginate (SA). The study evaluated the impact of different coating methods on probiotic activities, antagonistic effects, physical properties and consumer acceptance. Results indicated that coating methods did not compromise the probiotic and antagonistic prope… Show more
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