Table 2.
The results of particle size, Casson model and melting parameters and bioaccessibility of compound chocolate samples
| Samples | Particle size (µm) | Casson model parameters | % Bioaccessebility | |||
|---|---|---|---|---|---|---|
| τ0 (Pa) | ηpl (Pa s) | R2 | Total phenolic content | Resveratrol content | ||
| Control | 25.6 ± 2.2 | 2.21 ± 0.15 | 1.37 ± 0.02 | 0.9882 | 215.7 | – |
| GC1 | 145.3 ± 9.3 | 3.06 ± 0.12 | 1.76 ± 0.11 | 0.9898 | 25.9 | 79.9 |
| GC2 | 40.0 ± 3.6 | 2.29 ± 0.03 | 1.06 ± 0.01 | 0.9931 | 84.0 | 56.6 |
| GC3 | 49.0 ± 6.7 | 2.62 ± 0.10 | 1.36 ± 0.04 | 0.9917 | 34.9 | 97.0 |
| GC4 | 73.6 ± 6.5 | 2.63 ± 0.11 | 1.60 ± 0.30 | 0.9909 | 35.0 | 69.3 |
| GC5 | 77.2 ± 6.3 | 2.66 ± 0.04 | 1.79 ± 0.03 | 0.9916 | 35.8 | 55.5 |
| GC6 | 64.2 ± 4.1 | 2.31 ± 0.09 | 1.39 ± 0.02 | 0.9923 | 33.8 | 32.3 |
| GC7 | 119.3 ± 36.1 | 2.62 ± 0.21 | 1.98 ± 0.22 | 0.9926 | 29.0 | 17.1 |
| GC8 | 150.4 ± 9.7 | 1.19 ± 0.01 | 3.60 ± 0.09 | 0.9889 | 24.8 | 41.2 |
| GC9 | 43.3 ± 5.9 | 2.30 ± 0.05 | 1.19 ± 0.01 | 0.9933 | 36.1 | 98.8 |
| GC10 | 78.6 ± 6.6 | 3.09 ± 0.13 | 2.13 ± 0.07 | 0.9911 | 23.3 | 93.0 |
| GC11 | 41.4 ± 2.7 | 2.62 ± 0.18 | 1.56 ± 0.04 | 0.9894 | – | – |
| GC12 | 81.7 ± 5.0 | 2.18 ± 0.04 | 1.75 ± 0.00 | 0.9935 | 32.3 | 40.3 |
| GC13 | 147.5 ± 4.4 | 4.12 ± 0.11 | 1.92 ± 0.01 | 0.9905 | 25.8 | 82.3 |
τ0: Yield stress, ηpl: Plastic viscosity, R2: Determination coefficient