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

Célia Caroline Florindo da Silva¹, Márcio Caliari^1, , 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

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

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Sebrae. Serviço Brasileiro de Apoio às Micro e Pequenas Empresas. O novo ciclo da cana: estudo sobre a competitividade do sistema agroindustrial da cana-de-açúcar e prospecção de novos empreendimentos. Brasília, 2005, 337p.
[2]	Sakai, R.H. Rapadura. Agência de informação Embrapa cana-de-açúcar. Brasília, 2014. [Online]. Available: <http://www.agencia.cnptia.embrapa.br/gestor/cana-de-acucar/arvore/CONT000fjighhp202wyiv80sq98yqyvgmia8.html>.
[3]	Nascimento, M. R. M. Dossiê técnico processamento da rapadura. Centro de Apoio ao Desenvolvimento Tecnológico (CDT/ UnB). Brasília, 2007. [Online]. Available: <http://www.canabrasil.com.br/component/>.
[4]	Bispo, K. T. C., Duarte, F. G., Campello, M. C., Vieira, L. A., Silva, D. A. R., Rego, M. A. V. (2010). Malnutrition mortality trend in children under four years old in Brazil. Gazeta Médica da Bahia, 80 (1). 48-51. Jan-Abr 2010.
[5]	Contran R. S, Kumar V., Robbins S. T. (2005). Patologia estrutural e funcional, Rio de Janeiro, 2005, 467-469.
[6]	Suassuna, T. M. F., Santos, R. C., Gondim, T. M. S. Cultivo do amendoim, Brasília Sistema de produção, 2006. [Online]. Available: em: <http://sistemasdeproducao.cnptia.embrapa.br/FontesHTML/Amendoim/CultivodoAmendoim/mercado.html>. [Accessed Abr. 17, 2012].
[7]	Food and Agricultures Organization of the United Nations (FAO). Rice Market Monitor (RMM): Round-up, 16, ( 2), 2013. [Online]. Available: http://www.fao.org/economic/est/publications/rice-publications/rice-market-monitor-rmm/en/. [Accessed Abr. 4, 2013].
[8]	Companhia Nacional de Abastecimento (Conab). Acompanhamento da safra de grãos Brasileira. Safra 2014/2015, Quarto Levantamento, 2, January 2015. [Online]. Available: <http://www.conab.gov.br/>. [Accessed Mai. 11, 2015].
[9]	Parrado, J., Miramontes, E., Jover, M., Gutierrez, J. F., Terán, L. C., Batista, J. Preparation of a rice bran enzymatic extract with potential use as functional food. Food Chemistry, 98 (4). 742-748. July 2006.
[10]	Lacerda, D. B. C. L., Soares Júnior, M. S., Bassinello, P. Z., Caliari, M., Castro, M. V. L. The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage. Ciência e Tecnologia de Alimentos, 33 (2). 376-381. June 2013.
[11]	Dias, L. T.; Leonel, M. Physicochemical characteristics of cassava flours from different regions of Brazil. Ciência e Agrotecnologia, 30 (4). 692-700. July/August 2006.
[12]	Association of Official Analytical Chemists. Official Methods of Analysis. 18th edition, 3th Review, Washington: AOAC International, 2010.
[13]	Resolução RDC nº 360, de 22 de setembro de 2003. Regulamento técnico sobre rotulagem nutricional de alimentos embalados. Brasil: Agência Nacional de Vigilância Sanitária, 2003.
[14]	Resolução RDC nº 12 de 02 de janeiro de 2001. Regulamento Técnico sobre padrões microbiológicos para alimentos. Brasil: Agência Nacional de Vigilância Sanitária, 2001.
[15]	Vanderzant, C., Splittstoesser, D. F. Compendium of methods for the microbiological examination of foods. Washington, 1992. 1219 p.
[16]	Sidel, J. L., Stone, H. S. Sensory Evaluation Practices. San Diego, 1993, 338 p.
[17]	Dutcosky, S. D. Análise sensorial de alimentos, Curitiba, 2011, 426p.
[18]	Minim, V. P. R. Análise sensorial: estudos com consumidores, Viçosa, 2013, 332p.
[19]	Damodaran, S., Parkin, K. L., Fenemma, O. R. Química de alimentos de Fennema. Porto Alegre, 2010, 900p.
[20]	Freitas, J. B., Naves, M. M. V. Chemical composition of nuts and edible seeds and their relation to nutrition and health. Revista de Nutrição, 23 (2). 269-279. March/April 2010.
[21]	Protein and amino acid requirements in human nutrition: Report of the joint WHO/FAO expert consultation: WHO Technical Report Series, No. 935. Geneva: World Health Organization, 2007.
[22]	Fernandes, D. C., Alves, A.M., Castro, G.S.F., Jordão Júnior, A.A., Naves, M.M.V. Effects of baru almond and brazil nut against hyperlipidemia and oxidative stress in vivo. Journal of Food Research, 4 (4). 38-46. 2015.
[23]	Bobbio, F. O., Bobbio, P. A. (2003).Introdução à química de alimentos, São Paulo: 2003, 223p.
[24]	Portaria nº 33, de 13 de janeiro de 1998. Regulamento sobre a ingestão diária recomendada. Brazil: Agência Nacional de Vigilância Sanitária, 1998.
[25]	Verruma-Bernardi, M. R., Borges, M. T. M. R., Lopes, C. H., Della-Modesta, R. C., Ceccato-Antonini, S. R. Microbiological, Physical-Chemical and Sensory Evaluations of Brown Sugars Commercialised in the City of São Carlos, Brazil. Brazilian Journal of Food Technology, 10 (3). 205-211. jul./set. 2007.
[26]	De Souza, J. R., de Figueiredo, R. M., Santana, C. M. P.Qualidade microbiológica da farinha de mandioca comercializada na região sudoeste da Bahia. Revista Brasileira de Produtos Agroindustriais, 17 (2). 117-123. 2015.