Color and melting properties of milk chocolate samples^a.

Sample	Color parameters			Melting properties
	L*	C*	h°	T onset (°C)	T peak (°C)	T end (°C)	Width (°C)	ΔH (J g−1)
Control	56.26 ± 0.28a	18.18 ± 0.12a	52.26 ± 0.64a	20.4 ± 0.51a	31.7 ± 0.37a	38.3 ± 0.85a	4.01 ± 0.3b	29.9 ± 0.13c
T1	51.47 ± 0.33c	15.60 ± 0.36b	47.10 ± 0.76d	17.4 ± 0.18c	29.7 ± 0.23c	37.1 ± 0.01a	4.87 ± 0.4a	34.6 ± 0.45 ab
T2	56.03 ± 0.47a	17.51 ± 0.08a	49.84 ± 0.32b	18.7 ± 0.09b	30.8 ± 0.05b	37.3 ± 0.19a	4.79 ± 0.2a	33.5 ± 0.23b
T3	54.80 ± 0.16b	17.15 ± 0.51a	48.92 ± 0.15c	19.0 ± 0.16b	30.8 ± 0.01b	37.7 ± 0.16a	4.93 ± 0.4a	35.4 ± 0.15a

^aDifferent letters within columns indicate significant differences (P < 0.05). T₁: treatments 1 (100% isomalt); T₂: treatment 2 (100% xylitol); T₃: treatments 3 (100% maltitol).