| 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... |
