DESIGN, DEVELOPMENT OF PROBIOTIC GUMMIES AND DETERMINING THE STABILITY OF GUMMIES

Salman M.*, Venkatesh, Nagendra R., Mohammed Swaleh, Irfanulla Sharieff and Hanumanthachar Joshi

ABSTRACT

Probiotics have been said to assist healthy immunological and digestive systems. B.coagulans has become a focus of research due to its high temperature stable, highly viable, economical and Versatile in nature. The ultimate objective of the present research work is to incorporate B.coagulans strain into the gummies, which will benefit the human health. Gummies are formulated by Trio method. Optimization studies for ingredients was carried out to determine the concentration which is ideal for the preparation. Two different formulations were prepared with the help of Optimization data using sucrose, gelatin and pectin as the base for the preparation of gummies. All the prepared probiotic gummies were subjected to various evaluation parameters like pre- formulation studies, microbial analysis, nutritional facts and Stability data. The results of microbial analysis shows that viability of probiotic in gummy is not less than 500 million spores /gummy, total yeast and mold count is < 10 Cfu /gummy and Pathogen are absent in the formulations. Nutritional facts determines the content like Carbohydrate and Total Sugar content varied from 75.1% to 82.76% w/w and 65.4% to 79.91% w/w. Fat and protein in gummies with B.coagulans varied from 0.03 % to 0.78 % and 9.9 % to < 1%, respectively. The energy value of gummies varied from 338 kcal/100 g to 340 kcal/100gm. Short-term stability Studies indicate that there are no significant changes in physical characteristics, viable count, traces of yeast & mold and pathogens after 180 days of storage at 25±2⁰ C with 60±5% RH.

Keywords: B.coagulans, Viability, Nutritional facts, Stability studies.