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

Table 3

Values of back extrusion force, G′, G″ modulus, and δ (°) of tested syrups used in high-protein bars.

Type of syrup	Force (N)	G′ (Pa)	G″ (Pa)	δ (⁰)
OF	1.515^a ± 0.058	0.104^a ± 0.102	2.484^a ± 0.133	90.919^b ± 3.207
TF	10.536^b ± 0.420	0.801^a ± 0.141	16.915^b ± 1.825	90.028^ab ± 5.330
ML	36.520^c ± 1.219	0.124^a ± 0.115	2.325^a ± 0.182	88.472^a ± 4.094
PM	309.583^e ± 3.247	48.340^b ± 10.697	158.417^d ± 23.573	98.582^c ± 18.856
GS	295.730^d ± 2.993	0.798^a ± 0.641	32.292^c ± 1.043	89.390^ab ± 1.475

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 HSD test). OF: oligofructose, TF: tapioca liquid fiber, ML: maltitol, and PM: chickpea-maize liquid fiber.