Research Article
Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars
Table 1
Formulation of the food bars produced with marolo pulp flour coming from the southwest of the state of Goiás, Brazil.
| Ingredients | Formulation (g⋅100 g−1) | F1 | F2 | F3 | F4 | F5 |
| Rice flakes | 15.9 | 15.9 | 15.9 | 15.9 | 15.9 | Oatmeal | 24.1 | 19.28 | 16.87 | 14.46 | 12.05 | Flour marolo | 0 | 4.82 | 7.23 | 9.64 | 12.05 | Sorbitol | 5 | 5 | 5 | 5 | 5 | Salt | 0.3 | 0.3 | 0.3 | 0.3 | 0.3 | Brown sugar | 4.6 | 4.6 | 4.6 | 4.6 | 4.6 | Soy lecithin | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | Glucose syrup | 28.79 | 28.79 | 28.79 | 28.79 | 28.79 | Vegetable fat | 3.58 | 3.58 | 3.58 | 3.58 | 3.58 | Gum acacia | 2.99 | 2.99 | 2.99 | 2.99 | 2.99 | Water | 12.34 | 12.34 | 12.34 | 12.34 | 12.34 | Maltodextrin | 2 | 2 | 2 | 2 | 2 | Total | 100 | 100 | 100 | 100 | 100 |
|
|
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.
|