Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)

Abstract Different proportions of sugar cane juice, toasted baru nut and extruded rice bran were used in the formulation of sugar cane candies (“rapaduras”), and the effect on color, hardness and proximate composition determined. The best formulation was selected on the basis of composition, hardness and luminosity, and evaluated for sensory acceptance and purchase intent. Simplex design was used to plan the experiment and the limits of the different ingredients. Sugar cane juice has lower values for ash, protein, lipids and total fiber compared to the other ingredients, but it is the ingredient that characterizes the product. The added ingredients affect the physical and chemical characteristics of the “rapaduras”. The hardness of the experimental “rapaduras” varied between 20 and 26.1 N, similar to the traditional product, while protein (from 3.28 to 5.9 g 100 g-1), lipids (from 3.87 to 7.67 g 100 g-1), and total dietary fiber (1.47 to 2.67 g 100 g-1), were above the values of the traditional product. Addition of 15 g 100 g -1of extruded rice bran and 10 g 100 g-1of toasted baru nut to 75 g 100 g -1 of sugar cane juice delivered a product with low microbiological risk and good sensory acceptance. The developed product with extruded rice bran and toasted baru nut has good technological potential, allied with sensory and nutritional advantages, and it can be an alternative to add value to rice by-product and nuts from areas of forest conservation.

摘要 本研究以不同配比的甘蔗汁、烘烤巴鲁坚果（baru nut）与挤压米糠（extruded rice bran）为原料制备甘蔗糖果（rapaduras），并测定各配方对产品色泽、硬度及常规营养成分的影响。基于产品成分、硬度与亮度指标筛选最优配方，并对其感官接受度与购买意愿开展评价。本研究采用单纯形设计（Simplex design）规划实验并确定各原料的配比区间。相较于其余三种原料，甘蔗汁的灰分、蛋白质、脂肪与总膳食纤维含量更低，但却是赋予产品特征风味的核心原料。添加的巴鲁坚果与挤压米糠会显著影响甘蔗糖果（rapaduras）的理化特性。实验组甘蔗糖果的硬度介于20~26.1 N之间，与传统产品硬度相近；而其蛋白质含量（3.28~5.9 g/100g）、脂肪含量（3.87~7.67 g/100g）与总膳食纤维含量（1.47~2.67 g/100g）均高于传统产品。当配方为每100g产品含75g甘蔗汁、10g烘烤巴鲁坚果与15g挤压米糠时，所制得的产品微生物风险低且感官接受度良好。本研究开发的添加挤压米糠与烘烤巴鲁坚果的产品具备良好的工艺生产潜力，兼具感官与营养优势，可作为提升稻米副产物（米糠）与森林保护区坚果附加值的可行替代方案。