. 2020 May 29;58(1):244–254. doi: 10.1007/s13197-020-04536-w

Table 2.

The proximate chemical analysis of chocolates*

Samples	Ash (%)	Fat (%)	Protein (%)	Carbohydrate (%)	Energy value (Kcal/100 g)
Control	3.38^a ± 0.03	41.68^a ± 0.08	8.32^a ± 0.32	45.64^a ± 0.68	576.80^a ± 0.12
Chocolate with 100% maltitol	3.39^a ± 0.02	41.67^a ± 0.13	8.33^a ± 0.24	45.47^b ± 0.52	523.95^b ± 0.06
Chocolate with 100% xylitol	3.39^a ± 0.07	41.68^a ± 0.21	8.33^a ± 0.41	45.33^c ± 0.70	524.04^b ± 0.22
Chocolate with 100% GOS	3.38^a ± 0.11	41.67^a ± 0.19	8.32^a ± 0.17	45.19^d ± 0.26	501.80^c ± 0.09

*Mean of four determinations ± SD. Different letters within columns indicate significant differences (p < 0.05)