## 4 Discussion
There is evidence [28; 30; 48; 49; 50] that foods with a harder texture are chewed between the molars with greater lateral and vertical displacement compared to foods with a softer texture and composition, which break between the tongue and palate and require less effort and processing time [51; 52]. In our study, only vertical displacement was analysed with the jaw opening and closing variables. However, contrary to the results of the aforementioned studies, we obtained higher values for both these variables for the softer AP bar. This result is possibly because of the greater pastiness and stickiness of this bar, requiring greater jaw displacement to detach the food from the mouth and teeth [53; 54]. The intensities reached during large cycling competitions such as the Tour/Vuelta/Giro are quite high at around 200-270 W [55]. Thus, cyclists usually ingest solid supplementation in competitions during the flat areas of the profile when the physical demand is lower. This allows cyclists to better assimilate these ergogenic aids [13]. Therefore, in the present study, we asked the participants to maintain a moderate intensity power range of 120-130 W, with the aim of simulating the times athletes might consume food during the lower intensity sections of trials. This may be why we did not find any significant differences between the two bars for any of the performance variables studied (torque, speed, average power, or average cadence), perceived effort, or heart rate. Similarly, [PERSON] et al. [32] found no differences in pedalling cadence during gum chewing, although [PERSON] and [PERSON] [56] did find differences in pedalling power when ingesting CHs in a bar rather than in a gel format. These results suggest that further research is needed on this topic to analyse the effect of oral processing at other pedalling intensities and/or deliberately modifying other performance variables such as torque, speed, and average cadence. Finally, although energy bars can help during sporting events by slowing down the feeling of fatigue and improving performance [14; 16], the organoleptic sensations they can provoke may allow the food to be accepted or rejected [18; 56; 57]. Indeed, the sensations generated by the texture and organoleptic characteristics of foods can vary a large amount from one person to another [58]. Nevertheless, in the present study, 70% of the cyclists almost homogeneously identified the same textures in each bar. They described the AP bar as being pasty, sticky, and soft and the EX bar as being lumpy, hard, and sticky, coinciding with the characteristics described by the manufacturers. The different perceptions of texture were usually because of the varying ingredients used in the bars [59] and the characteristics described for each one by the athletes seemed to fit with the sensations their main ingredients--date paste (AP bar) or oat flakes (EX bar)--might provoke. However, despite the different perceived textures that, in turn modified the chewing process, the satisfaction was not significantly different between the bars. Nonetheless, consistent with its drier and harder texture, there was a slight trend disfavouring the EX bar because it was harder to chew and swallow, it had to be accompanied by more water, and the athletes disliked its texture. Hence, it seems that the EX bar was not strongly evaluated in terms of their utility, thereby confirming that texture can be decisive when choosing products. As practical implications, this study highlights the importance of analysing the textures of ergogenic aids and how these aids can alter the chewing process. Optimal nutritional planning in cycling should not only guarantee that athletes eat nutritious food but also that they consume it in the shortest time and less effort possible. Therefore, the organoleptic aspects such as a viscous and sticky texture or harder, compact, and drier seems especially important. It is also worth noting that this present study had some limitations.