. 2021 Jan 11;58(12):4558–4566. doi: 10.1007/s13197-020-04943-z

Table 3.

Hardness values and mean particle size of milk and dark compound chocolates made with different proportions of carob powder

Type of chocolate	Chocolate samples	Hardness (N)	Mean particle size (µm)
Milk chocolate	Control	4.41 ± 1.78^b	22.4 ± 3.62^b
	100% Carob powder	8.19 ± 0.63^a	33.4 ± 4.52^a
	80% Carob powder	7.70 ± 0.39^a	27.7 ± 5.07^b
	60% Carob powder	8.23 ± 1.01^a	25.8 ± 4.10^b
	40% Carob powder	6.43 ± 0.69^a,b	26.7 ± 4.90^b
	20% Carob powder	7.22 ± 1.66^a	22.9 ± 2.07^b
Dark Chocolate	Control	4.40 ± 0.48^c	22.0 ± 2.0^c
	100% Carob powder	2.89 ± 0.43^d	34.8 ± 1.9^b
	80% Carob powder	6.41 ± 0.50^a	46.4 ± 4.6^a
	60% Carob powder	5.73 ± 0.73^a,b	36.0 ± 2.8^b
	40% Carob powder	5.42 ± 0.31^b	34.4 ± 2.3^b
	20% Carob powder	4.08 ± 0.20^c	33.0 ± 1.7^b

L* lightness, a* green to red, b* blue to yellow, C* chroma, h⁰ hue

Different letters within columns indicate significant differences (P < 0.05)