. 2023 Jul 10;9(7):e18139. doi: 10.1016/j.heliyon.2023.e18139

Table 3.

Rheological properties of chocolates with essential oils.

EO Type	EO Dose (μL/500 g)	Storage conditions	Casson plastic viscosity (Pa. s)	Casson yield strength (Pa)
*C. citratus*	10	25 °C	2.896 ± 0.017 ^bc	14.952 ± 0.571^d
	12		2.700 ± 0.052 ^bcd	17.167 ± 0.716 ^cd
	14		2.667 ± 0.091 ^bcd	15.253 ± 2.072^d
*P. anisum*	10	25 °C	3.001 ± 0.011 ^ab	14.592 ± 0.437^d
	12		3.151 ± 0.044 ^ab	17.393 ± 0.603 ^cd
	14		3.501 ± 0.120^a	17.474 ± 1.445 ^cd
*M. mollis*	10	25 °C	3.464 ± 0.012^a	17.347 ± 0.396 ^cd
	12		2.758 ± 0.050 ^bcd	14.080 ± 0.589^d
	14		2.403 ± 0.004 ^cde	16.078 ± 0.047^d
*C. citratus*	10	18 °C	1.674 ± 0.064^f	23.9281 ± 1.347 ^ab
	12		1.674 ± 0.064^f	23.929 ± 1.346 ^ab
	14		1.239 ± 0.292^g	19.832 ± 0.019 ^bcd
*P. anisum*	10	18 °C	1.522 ± 0.011^f	25.890 ± 7.247^a
	12		1.536 ± 0.044^f	24.711 ± 0.010 ^ab
	14		1.542 ± 0.356^f	23.149 ± 1.347 ^abc
*M. mollis*	10	18 °C	1.636 ± 0.001^f	24.705 ± 0.001 ^ab
	12		1.650 ± 0.543^f	23.073 ± 2.827 ^abc
	14		1.556 ± 0.047^f	25.440 ± 0.470 ^ab

^a-g Equal letters in a column mean that there are no significant differences based on the Tukey test (p < 0.05).