Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400584 |
Resumo: | 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. |
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Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)Saccharum officinaleOryza sativa L.by-productacceptancenutrientsAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400584Food Science and Technology v.38 n.4 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.37016info:eu-repo/semantics/openAccessSILVA,Célia Caroline Florindo daSILVA,Giselle de Lima Paixão eSOARES JÚNIOR,Manoel SoaresBELÉIA,Adelaide Del PinoCALIARI,Márcioeng2018-11-30T00:00:00Zoai:scielo:S0101-20612018000400584Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-11-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”) |
title |
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”) |
spellingShingle |
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”) SILVA,Célia Caroline Florindo da Saccharum officinale Oryza sativa L. by-product acceptance nutrients |
title_short |
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”) |
title_full |
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”) |
title_fullStr |
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”) |
title_full_unstemmed |
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”) |
title_sort |
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”) |
author |
SILVA,Célia Caroline Florindo da |
author_facet |
SILVA,Célia Caroline Florindo da SILVA,Giselle de Lima Paixão e SOARES JÚNIOR,Manoel Soares BELÉIA,Adelaide Del Pino CALIARI,Márcio |
author_role |
author |
author2 |
SILVA,Giselle de Lima Paixão e SOARES JÚNIOR,Manoel Soares BELÉIA,Adelaide Del Pino CALIARI,Márcio |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
SILVA,Célia Caroline Florindo da SILVA,Giselle de Lima Paixão e SOARES JÚNIOR,Manoel Soares BELÉIA,Adelaide Del Pino CALIARI,Márcio |
dc.subject.por.fl_str_mv |
Saccharum officinale Oryza sativa L. by-product acceptance nutrients |
topic |
Saccharum officinale Oryza sativa L. by-product acceptance nutrients |
description |
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. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400584 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400584 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.37016 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.4 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322523504640 |