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English

Taperiba bars obtained with 30% moisture and elaborated with pulp {l 5oBrix), standardized on 25oBrix and 35oBrix; were coated in chocolated milk under bonbons presentation, evaluating their acceptability through a panel of 12 judges being taperiba bar elaborated with standardized pulp on 25oBrix and coated with chocolated milk that presented good acceptability on sensory test, not existing significant difference to the 5% probability with pulp elaborated bar standardized on 35oBrix. The bar pulp standardized on 25oBrix utilizes wess dry time (28 hours), representing a raw material saving and machine-hour during dry process.

Spanish

Las barras de taperiba obtenida con 30% de humedad y elaborada con pulpa (15oBrix), estandarizada a 25oBrix y 35oBrix; fueron bañadas en chocolate con leche bajo la presentación de bombones, evaluándose la aceptabilidad a través de un panel de 12 jueces siendo la barra de taperiba elaborada con pulpa estandarizada a 25oBrix y bañada con chocolate el que presenta buena tiempo de secado (28 horas), cantidad de azúcar (13%) representando un ahorro en insumos y horas máquina durante el proceso de secado.