eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2016-04-20 4 3 163 169 10.12691/jfnr-4-3-6 JFNR2016436 article Célia Caroline Florindo da Silva 1 Márcio Caliari macaliari@ig.com.br 1 Manoel Soares Soares Júnior 1 Renata Cristina Duarte Marques 1 Adelaide Del Pino Beléia 2 Marina Costa Garcia 3 Federal University of Goiás - UFG, Goiania, GO, Brazil State Londrina University - UEL, Londrina, PR, Brazil Federal University of Goiás, Goiania, GO, Brazil 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. http://pubs.sciepub.com/jfnr/4/3/6/jfnr-4-3-6.pdf Oryza sativa L byproduct Arachis hypogaea L texture nutrients