Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2016, 4(3), 163-169
DOI: 10.12691/jfnr-4-3-6
Open AccessArticle

Physicochemical and Sensory Properties of Sugar Cane Candies with Roasted Peanut and Extruded Rice Bran

Célia Caroline Florindo da Silva1, Márcio Caliari1, , Manoel Soares Soares Júnior1, Renata Cristina Duarte Marques1, Adelaide Del Pino Beléia2 and Marina Costa Garcia3

1Federal University of Goiás - UFG, Goiânia, GO, Brazil

2State Londrina University – UEL, Londrina, PR, Brazil

3Federal University of Goiás, Goiânia, GO, Brazil

Pub. Date: April 20, 2016

Cite this paper:
Célia Caroline Florindo da Silva, Márcio Caliari, Manoel Soares Soares Júnior, Renata Cristina Duarte Marques, Adelaide Del Pino Beléia and Marina Costa Garcia. Physicochemical and Sensory Properties of Sugar Cane Candies with Roasted Peanut and Extruded Rice Bran. Journal of Food and Nutrition Research. 2016; 4(3):163-169. doi: 10.12691/jfnr-4-3-6

Abstract

The aim of this study was to evaluate the physicochemical characteristics of sugar cane candies, which were prepared with different concentrations of sugar cane juice, roasted peanuts and extruded rice bran, and to monitor the microbiological contamination and the acceptance of sugar cane candies selected as having a greater physicochemical desirability. Simplex design was used to evaluate the concentration effect of these ingredients in the color, hardness and proximate composition of sugar cane candies enriched with rice bran and peanuts. Sugar cane candy formulated with 20% extruded rice bran, 5% roasted peanuts and 75% sugar cane juice was considered desirable with respect to physicochemical characteristics and it was accepted in sensory analysis. The final formulation showed an increase in constituents concentration when it was compared with the original candy, such as protein (from 0.28 to 7.2 g 100g-1), total dietary fiber (from zero to 2.30 g 100g-1) and lipids (from zero to 9 g 100g-1). Therefore, the sugar cane candy formulated in this work had an improving in the nutritional characteristics, when compared with traditional sugar cane candy, and a good evaluation in sensory analysis, demonstrating the commercial viability of the product.

Keywords:
Oryza sativa L. byproduct Arachis hypogaea L. texture nutrients

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