Table 3.
Texture parameters values of milk chocolate added with probiotics and fish oil.
| Treatment | Hardness (N) | Work of Penetration (N) |
|---|---|---|
| Control | 2959.2 ± 232.7 a | 3513 ± 245.1 a |
| Prob | 3095.8 ± 136.1 a | 3147.6 ± 143.0 ab |
| FO1 | 2271.4 ± 85.6 b | 2906.6 ± 141.2 b |
| FO2 | 1430.8 ± 75.5 c | 1903.8 ± 104.3 c |
| Prob + FO1 | 2049.8 ± 155.1 b | 3069.6 ± 345.1 ab |
| Prob + FO2 | 925.8 ± 49.5 d | 1475 ± 102.4 c |
Different letters significant difference between treatments (p < 0.05). All data are presented as means ± S.D. Treatments: Control = fish oil 0%, Prob = Probiotics, FO1 = fish oil added at 3.24% (w/w), FO2 = fish oil added at 6.48% (w/w).