Table 2.

Instrumental color CIE LAB values and water activity (a_w) of milk chocolate added with probiotics and fish oil.

Treatments	Color Properties							aw
	L*	a*	b*	C*	h°	ΔE*	WI
Control	19.1 ± 2.12 a	4.60 ± 0.04 a	4.42 ± 0.04 a	6.38 ± 0.01 a	0.77 ± 0.01 b	0	18.85 ± 2.11 a	0.50 ± 0.03 a
Prob	12.5 ± 1.25 bc	4.12 ± 0.24 ab	4.36 ± 0.29 a	6.00 ± 0.35 a	0.81 ± 0.02 a	6.68 ± 1.25 abc	12.25 ± 1.25 bc	0.45 ± 0.00 b
FO1	13.3 ± 0.33 bc	4.26 ± 0.22 ab	4.54 ± 0.41 a	6.23 ± 0.45 a	0.81 ± 0.02 a	5.90 ± 0.32 bc	13.03 ± 0.35 bc	0.44 ± 0.00 b
FO2	9.98 ± 0.67 c	4.22 ± 0.05 ab	4.72 ± 0.09 a	6.33 ± 0.10 a	0.84 ± 0.00 a	9.13 ± 0.67 a	9.76 ± 0.68 c	0.46 ± 0.00 b
Prob + FO1	13.83 ± 0.61 b	3.93 ± 0.25 b	4.09 ± 0.33 a	5.67 ± 0.41 a	0.80 ± 0.01 ab	5.35 ± 0.64 c	13.64 ± 0.59 b	0.44 ± 0.00 b
Prob + FO2	11.20 ± 0.87 bc	4.31 ± 0.28 ab	4.87 ± 0.41 a	6.50 ± 0.49 a	0.85 ± 0.01 a	7.94 ± 0.89 ab	10.96 ± 0.90 bc	0.47 ± 0.00 ab

Different letters show significant difference between treatments (p < 0.05).; L*, brightness from black (0) to white (100); a*, from green (−) to red (+); b*, from blue (−) to yellow (+); C*, chroma; h°; hue angle; ΔE, color change; WI, white index; $a_w$, water activity. All data are presented as means ± S.D. Treatments: Control, Prob = Probiotics, FO1 = fish oil added at 3.24% (w/w), FO2 = fish oil added at 6.48% (w/w).