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

Figure 5

(a) Sensory evaluation of high-protein bars without chocolate covering; (b) with chocolate covering. Means in the same point with different superscripts (^a-c) are significantly different ( < 0.05, Tukey's HSD test). OF oligofructose, TF—tapioca liquid fiber, ML—maltitol, PM—chickpea-maize liquid fiber.

(a)

(b)