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-1 of extruded rice bran and 10 g 100 g-1 of 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.

Capacidades y tendencias tecnológicas en el proceso de producción de panela artesanal. Un estudio de vigilancia tecnológica

“…Por otra parte, (Ordoñez y Rueda, 2017) llevan a cabo un diagnóstico cualitativo concerniente a los impactos bióticos, abióticos y antropológicos creados en el proceso de producción de la panela artesanal, el presente estudio señala que el proceso carece de tecnificación suficiente para la producción sostenible además de la carencia de capacitación del personal involucrado en el proceso de producción de panela. (Silva, et al, 2018) establecen la formulación seleccionada de caramelo de caña de azúcar que combina Revista Científica Profundidad Construyendo Futuro. 15 (15), Julio-Diciembre, 2021, p. 49-63.…”