Journal of Food Quality

Research Article

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

Table 2

Proximate composition (wet base) of marolo flour food bars originated from the southwest of the State of Goiás, Brazil.


Parameter	Time	Formulation
Parameter	Time	F1	F2	F3	F4	F5

Moisture (g⋅100 g⁻¹)	0
Moisture (g⋅100 g⁻¹)	6
Ashes (g⋅100 g⁻¹)	0
Ashes (g⋅100 g⁻¹)	6
Total lipids (g⋅100 g⁻¹)	0
Total lipids (g⋅100 g⁻¹)	6
Proteins (g⋅100 g⁻¹)	0
Proteins (g⋅100 g⁻¹)	6
Insoluble dietary fiber (g⋅100 g⁻¹)	0
Insoluble dietary fiber (g⋅100 g⁻¹)	6
Soluble dietary fiber (g⋅100 g⁻¹)	0
Soluble dietary fiber (g⋅100 g⁻¹)	6
Total dietary fiber (g⋅100 g⁻¹)	0
Total dietary fiber (g⋅100 g⁻¹)	6
Total carbohydrates (g⋅100 g⁻¹)	0
Total carbohydrates (g⋅100 g⁻¹)	6
Total energetic value (Kcal⋅100 g⁻¹)	0
Total energetic value (Kcal⋅100 g⁻¹)	6

Mean values ± standard deviation of three repetitions. Means followed by the same capital letter in the line and lowercases in the column do not differ statistically from each other by Tukey test at 5% probability; 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.