Research Article Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars Jéssyca Santos Silva , 1 Clarissa Damiani , 1 Edson Pablo Silva, 1 Cristiane Rodrigues Gomes Ruffi, 2 Eduardo Ramirez Asquieri, 3 Thays Lorrayne Lavrinha e Silva, 1 and Eduardo Valério de Barros Vilas Boas 4 1 Escola de Agronomia, Universidade Federal de Goi´ as, 74001-970 Goiˆ ania, GO, Brazil 2 Instituto de Tecnologia de Alimentos (ITAL), 13070-178 Campinas, SP, Brazil 3 Faculdade de Farm´ acia, Universidade Federal de Goi´ as, 74605-170 Goiˆ ania, GO, Brazil 4 Departamento de Ciˆ encia dos Alimentos, Universidade Federal de Lavras, 37200-000 Lavras, MG, Brazil Correspondence should be addressed to Clarissa Damiani; damianiclarissa@hotmail.com Received 23 October 2017; Revised 12 January 2018; Accepted 30 January 2018; Published 28 February 2018 Academic Editor: Egidio De Benedetto Copyright © 2018 J´ essyca Santos Silva et al. Tis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Tus, there is a necessity to develop food bars enriched with dietary fber and palatable nutritional components. Te aim of this study was to evaluate the shelf life of food bars, prepared with diferent proportions of marolo pulp four (20, 30, 40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. Te total dietary fber content showed an average of 7.1g⋅100 g −1 . Tere was a signifcant increase in antioxidant activity, vitamin C, and total carotenoids content according to increasing concentration of marolo pulp four in the food bars. In sensory evaluation, the food bar with addition of 50% marolo pulp four showed higher averages for all evaluated attributes and was the favorite by the evaluators. 1. Introduction Brazil is a country with enormous biodiversity, and Cerrado is its second largest biome, with many native species that produce fruits with excellent nutritional, sensorial, and func- tional potential. However, most of these fruits remain poorly explored scientifcally [1]. Te marolo (Annona crassifora Mart.) is a typical fruit of the Brazilian Cerrado and is among the 20 most common species in regional food [2]. da Silva et al. [3] determined the physical and chemical characteristics of the marolo four and found 29.2 g⋅kg −1 of protein, 48.3 g⋅kg −1 lipid and 174.3 g⋅kg −1 of dietary fber, and 1830.6 mg⋅kg −1 vitamin C. Te fber constituting the edible portion of plants is resistant to digestion and absorption in the small intestine, playing an important role in gastric emptying and control of peristalsis. It fulflls an important role in nutrition, promoting benefcial efects for health and may delay the onset of chronic diseases and improving the quality of life [4]. Due to the increasing consumer demand for healthy food, attempts are being made to improve the nutritional value of foods such as cereal bars [5]. Te consumption of such food has grown due to its convenience, with the change in people’s lifestyle. Te expanding market for cereal bars and foods recog- nized as healthy products is leading the industry to diversify the variety of favors and attributes, such as products enriched with nutrients; products developed for a specifc group of people or with new features that beneft health [6, 7]. Given the above, we see the need to develop food bars enriched with dietary fber, nutritional components, and palatable taste. Terefore, the aim of this study was to evaluate the shelf life of food bars, made with marolo pulp four in diferent concentrations, during the period of 6 months, Hindawi Journal of Food Quality Volume 2018, Article ID 8639525, 12 pages https://doi.org/10.1155/2018/8639525