The aim of this work was to develop a new type of sugar-free bars from sunflower kernels and assessing their texture and sensory profiles. Sugar bars were obtained following the traditional technology of Chikki bars, by studying different types of syrups based on sugar / glucose (SG) or isomalt / maltitol (IM). For both types of bars, different concentrations of syrups were used (90%, 93%, >95.5%). Measurements of hardness taken with knife TA-SB showed that sugar bars with SG >95.5% have the highest hardness, followed by IM>95.5%, while lower concentrations syrups had reduced values of hardness. The maximum value of adhesiveness was recorded in the case of samples SG93%, when measured with same device. Fracturability showed the lowest values when the syrups concentrations were low, for both probes used (i.e., knife TA-SB or ball geometry). Overall, sensory showed that the most appreciated samples were the bars based on IM syrup.
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