Table 2.
Hardness of the chocolate samples with essential oils.
| EO Type | EO Dose (μL/500 g) | Hardness (g) T° (25 °C) | Hardness (g) T° (18 °C) |
|---|---|---|---|
| C. citratus | 10 | 2658 ± 581c | 2475 ± 216 abc |
| 12 | 2511 ± 657c | 2342 ± 419 bc | |
| 14 | 2391 ± 275c | 2244 ± 178 bc | |
| P. anisum | 10 | 5044 ± 579a | 2903 ± 486 abc |
| 12 | 4168 ± 547b | 2371 ± 413 bc | |
| 14 | 3824 ± 645b | 2351 ± 209c | |
| M. mollis | 10 | 2790 ± 609c | 2513 ± 219a |
| 12 | 2677 ± 721c | 2311 ± 294 ab | |
| 14 | 2680 ± 471c | 2233 ± 146 ab |
a-c Equal letters in a column mean that there are no significant differences based on the Tukey test (p < 0.05).