Figures & data
Table 1. The formulations used for the production of sugar-free and sugared synbiotic milk chocolate samples (g/100g).
Table 2. D90 values of synbiotic milk chocolate samples (μm).
Table 3. Viability of Lactobacillus paracasei (LP) and L. acidophilus (LA) in sugar-free and sugared synbiotic milk chocolate samples (log cfu/25 g).
Table 4. Moisture contents, water activities, hardness values of sugar-free and sugared synbiotic milk chocolate samples.
Table 5. Melting characteristics of sugar-free and sugared synbiotic milk chocolate samples.
Table 6. σ0 and ηpl values of sugar-free and sugared synbiotic milk chocolate samples.
Table 7. Colour values of sugar-free and sugared synbiotic milk chocolate samples.