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Rheological properties of dark chocolates.
| Chocolate | Hardness (g) | Casson plastic viscosity (Pa.s) | Casson yield stress (Pa) |
|---|---|---|---|
| Control | 5451 ± 658a | 17.01 ± 0.94a | 2.08 ± 0.02a |
| Chocolate A | 3503 ± 844b | 14.65 ± 0.82b | 1.78 ± 0.04b |
| Chocolate B | 5562 ± 422a | 17.89 ± 0.27a | 1.81 ± 0.02b |
| Chocolate C | 4739 ± 587ab | 16.08 ± 1.20ab | 1.60 ± 0.02c |
Values are mean ± SD (n = 3).
Same column with different subscripts are significantly different (p < 0.05).
