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

Table 4.

Rheological parameters of milk and dark compound chocolate samples

Type of chocolate	Chocolate samples	Casson model parameters
Type of chocolate	Chocolate samples	Yield stress τ₀ (Pa)	Plastic viscosity η_pl (Pa.s)	R²
Milk chocolate	Control	1.41 ± 0.004^c	1.08 ± 0.006^d	0.9926^a
	100% Carob powder	1.40 ± 0.03^c	1.57 ± 0.01^a	0.9872^bc
	80% Carob powder	0.95 ± 0.0006^d	1.57 ± 0.00007^a	0.9893^b
	60% Carob powder	1.41 ± 0.005^c	1.56 ± 0.006^a	0.9850^c
	40% Carob powder	1.67 ± 0.02^b	1.40 ± 0.02^b	0.9890^b
	20% Carob powder	1.80 ± 0.01^a	1.35 ± 0.02^c	0.9893^b
Dark chocolate	Control	6.46 ± 0.41^a	1.80 ± 0.09^a	0.9782^a,b
	100% Carob powder	4.72 ± 0.43^b	1.79 ± 0.04^a	0.9721^b
	80% Carob powder	4.44 ± 0.30^b	1.69 ± 0.003^a,b	0.9850^a
	60% Carob powder	5.31 ± 0.09^a,b	1.49 ± 0.05^a,b	0.9851^a
	40% Carob powder	5.55 ± 0.62^a,b	1.53 ± 0.05^a,b	0.9847^a
	20% Carob powder	4.55 ± 0.47^b	1.34 ± 0.18^b	0.9849^a

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

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