Effect of type of sweetener on the sensory parameters of protein bars

Protein bars from different sweetener source were formulated and their sensory acceptability was evaluated. A total of nine bar formulations were developed. Jaggery and corn syrup were used as sweeteners, which were added at different levels namely 40, 44 and 48 percent and their combinations J:C = 50:50, J:C = 60:40, J:C = 40:60 (J-Jaggery, C-Corn syrup) along with the other ingredients. Evaluation of sensory acceptability of protein bars using 9-point hedonic scale score card showed higher total mean sensory scores (MSS) and acceptability index (AI) values in formulations made with jaggery compared to formulations prepared with corn syrup. Protein bars with 44 percent jaggery scored highest total mean sensory score (46.4) and acceptability index (86) followed by those with 48 percent (MSS-45.9; AI-85) and 40 percent jaggery (MSS-45.3; AI-84) respectively. Further the combination of jaggery and corn syrup at J:C = 60:40 also gave comparable results (MSS-45.3; AI-83).