Abstract
Addition of toasted baru nut (Dypteryx alata Vog.) and extruded rice bran to sugar cane candy (“rapadura”)
Highlights
The sugar cane candy “rapadura” is a natural sweetener made of unrefined dehydrated sugar cane juice, which is patterned in the form of a brick (Silva et al, 2011)
The extruded rice bran (ERB) presented 80.02% of the particles retained in the 2.83 mm sieve, 8.91% on the background plate, and 11.07% distributed between 2.19, 1.68, 1.19 and 0.54 mm sieves, whilst for the Toasted baru nut (TBN), 44.01% of particles stopped on the 2.83 mm sieve, 17.97% on the 2.91 mm sieve, 10.29% on the bottom plate, and the rest on the other sieves (Figure 1)
sugar cane juice (SJ) did not present in its composition lipids, dietary soluble and insoluble fiber
Summary
The sugar cane candy “rapadura” is a natural sweetener made of unrefined dehydrated sugar cane juice, which is patterned in the form of a brick (Silva et al, 2011). “Rapadura” contain mainly sucrose and other components in small quantities, such as water, ashes and insoluble proteins. The high energetic value and the presence of minerals and vitamins explain the nutritional benefits of the product (Guerra & Mujica, 2010). In this context, the enrichment of the “rapadura” with grain by-products and nuts is a very interesting method of increasing the nutritional value and diversifying the flavor for consumers
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