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

Table 2

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

Type of syrup used in bars with chocolate covering	Texture attributes				Cutting resistance force (N)
	Hardness; (N)	Fracturability (N)	Adhesiveness (J)	Cohesiveness
OF	38.79 ^a ± 0.432	0.10 ^cb ± 0.013	145.32 ^b ± 15.302	0.27 ^b ± 0.010	70.10^a ± 0.803
TF	81.61 ^b ± 1.167	0.12 ^c ± 0.011	214.53 ^c ± 14.285	0.23 ^a ± 0.015	124.95^b ± 0.566
ML	73.36 ^b ± 0.672	0.09 ^b ± 0.007	236.99 ^c ± 24.602	0.30 ^b ± 0.009	132.01^c ± 2.145
PM	311.65 ^d ± 10.401	0.12 ^c ± 0.012	54.71 ^a ± 3.596	0.28 ^b ± 0.013	124.12^b ± 0.928
GS	106.26 ^c ± 2.149	0.04 ^a ± 0.009	571.75 ^d ± 23.101	0.34 ^c ± 0.033	148.68^d ± 4.688

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