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.