The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen

Figure 1

Impact of different syrup applications on water activity of high-protein bars without chocolate covering and with chocolate covering. Letters (a-d) indicate significant differences at  < 0.05 (Tukey's HSD test). OF oligofructose, TF—tapioca liquid fiber, ML—maltitol, PM—chickpea-maize liquid fiber.