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

Figure 5

Mean values of determination of parameters of texture of food bars with different concentrations of marolo pulp flour stored for 6 months. Means followed by the same letter in each time 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.