Research Article
Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars
Table 4
Sensory parameters evaluated by consumers from Goiania/GO/Brazil in food bars made with flour marolo pulp.
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Means followed by the same letter in line do not differ statistically 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. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||