Table 2.

Effect of different protein application on high-protein bars texture attributes. (a) Data are presented as means ± SD (standard deviation). ^a–h Means in the same column with different superscripts are significantly different (p < 0.05, Tukey’s honest significant difference “HSD” test). (b) Data are presented as means ± SD (standard deviation). ^a–i Means in the same column with different superscripts are significantly different (p < 0.05, Tukey’s HSD test).

(a)
Type of Protein Used in Bars with Chocolate Coating	Texture Attributes
	Hardness (N)	Fracturability (N)	Adhesiveness (J)	Cohesiveness
WPC	54.66 e ± 0.303	0.06 a ± 0.005	382.87 g ± 4.977	0.14 f ± 0.001
RPC	20.95 a ± 0.164	0.06 a ± 0.004	57.54 c ± 2.588	0.07 c ± 0.001
SPI	25.25 c ± 0.358	20.85 b ± 0.152	66.85 c ± 1.773	0.04 a ± 0.004
SUP	136.61 g ± 0.406	115.56 f ± 0.255	225.61 f ± 4.861	0.10 de ± 0.001
WHP	88.33 f ± 0.092	55.38e ± 0.288	123.42 d ± 3.724	0.11 e ± 0.004
HEP	27.74 d ± 0.152	0.03 a ± 0.005	27.15 b ± 2.528	0.13 f ± 0.003
PAP	27.44 d ± 0.302	25.86 d ± 0.461	145.78 e ± 4.853	0.06 b ± 0.002
PMP	23.52 b ± 0.338	23.27 c ± 0.215	7.34 a ± 0.392	0.09 d ± 0.004
ALP	276.43 h ± 0.286	0.13 a ± 0.012	129.67 d ± 0.577	0.19 g ± 0.008
(b)
Type of Protein Used in Bars without Chocolate Coating	Texture Attributes
	Hardness (N)	Fracturability (N)	Adhesiveness (J)	Cohesiveness
WPC	34.53 f ± 0.277	0.30 a ± 0.024	56.23 d ± 4.336	0.12 d ± 0.001
RPC	18.64 c ± 0.327	0.11 a ± 0.018	34.16 c ± 2.166	0.05 b ± 0.001
SPI	16.38 b ± 0.201	16.39 b ± 0.306	5.88 a ± 0.681	0.03 a ± 0.002
SUP	149.19 h ± 0.198	122.52 e ± 0.439	16.23 b ± 2.171	0.15 e ± 0.001
WHP	81.31 g ± 0.172	0.08 a ± 0.004	130.15 e ± 2.157	0.22 g ± 0.010
HEP	21.50 e ± 0.170	35.59 c ± 0.450	3.37 a ± 0.479	0.09 c ± 0.006
PAP	13.62 a ± 0.246	36.81 d ± 0.217	1.69 a ± 0.246	0.06 b ± 0.004
PMP	19.67 d ± 0.167	0.03 a ± 0.004	322.85 f ± 2.695	0.21 g ± 0.006
ALP	288.50 i ± 0.326	0.07 a ± 0.004	27.79 c ± 2.947	0.17 f ± 0.002