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

Table 4

Impact of different syrups on the color of high-protein bars without chocolate covering measured with computer vision system (CVS).

Type of syrup used in bars with chocolate covering	Attributes
	L	a	b	ΔE	NBS units
OF	58.86^a ± 0.388	19.71^a ± 0.488	49.71^d ± 0.488	22.21	20.44
TF	60.29^b ± 0.488	20.29^a ± 0.756	52.14^e ± 1.069	23.46	21.58
ML	65.57^c ± 0.787	15.43^d ± 0.535	44.57^c ± 0.787	13.02	11.98
PM	70.00^d ± 0.000	12.86^c ± 0.378	40.43^b ± 0.535	6.77	6.23
GS	72.14^e ± 0.378	10.57^b ± 0.535	34.43^a ± 1.134	—	—

Data are presented as means ± SD (standard deviation). ^a–eMeans in the same column with different superscripts are significantly different ( < 0.05, Tukey’s HSD test). “-“ NBS Units of GS syrup reference sample, not subject to calculation. OF: oligofructose, TF: tapioca liquid fiber, ML: maltitol, and PM: chickpea-maize liquid fiber.