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

Table 1

Impact of different syrup applications on high-protein bars texture attributes and cutting resistance.

Type of syrup used in bars without chocolate covering	Texture attributes				Cutting resistance force (N)
	Hardness (N)	Fracturability (N)	Adhesiveness (J)	Cohesiveness
OF	26.75^a ± 0.893	0.13^b ± 0.017	13.47^c ± 1.320	0.34^bc ± 0.009	133.25^a ± 3.622
TF	53.06^b ± 1.981	0.21^d ± 0.011	16.13^d ± 2.000	0.34^bc ±0.015	163.25^c ± 3.999
ML	62.44^c ± 0.692	0.20^cd ± 0.007	28.22^e ± 1.518	0.36^c ±0.020	167.56^c ± 1.337
PM	81.97^d ± 1.261	0.19^c ± 0.009	3.01^a ± 0.446	0.17^a ±0.005	135.49^a ± 2.808
GS	91.43^e ± 0.250	0.04^a ± 0.002	8.68^b ± 0.299	0.32^b ±0.017	156.16^b ± 2.947

Data are presented as means ± SD (standard deviation). ^a–e Means in the same column with different superscripts are significantly different ( < 0.05, Tukey's honestly significant difference “HSD” test). OF: oligofructose, TF: tapioca liquid fiber, ML: maltitol, and PM: chickpea-maize liquid fiber.