Figure 1.

Shear stress (A), apparent viscosity, (B) and rheological parameters ${\tau }_{\gamma =5}$ and ${\eta }_{\gamma =40}$ (C) evaluated at 35 °C of chocolate samples added with fish oil (FO) and probiotics (Prob). ${\tau }_{\gamma =5}$ is the shear stress at shear rate 5 s⁻¹ and ${\eta }_{\gamma =40}$ is the apparent viscosity at shear rate 40 s⁻¹. Treatments: Control = FO 0% (w/w), Prob= Probiotics, FO1 = FO added at 3.24% (w/w), FO2 = FO added at 6.48% (w/w). Different letters show significant difference between treatments.