Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars

Figure 1

Mean values of determination of water activity, total soluble solids content, titratable acidity, pH, vitamin C, and total carotenoid of food bars with different marolo flour concentrations, stored for 6 months. Means followed by the same letter in each timing represent statistical similarities, between the concentrations, at 5% probability by Tukey test. F1: Control Food Bar. F2, F3, F4, and F5: food bars prepared with, respectively, 20, 30, 40, and 50% of marolo flour in substitution of oatmeal.