Table 4.
Textural hardnesses and fracturabilities and surface adhesions of the dark chocolates according to sweeterners.

Ingredient sweetener	Textural parameter		Surface adhesion (N·cm-2)
	Hardness (N cm-2) (g·m)	Fracturability (g·m)
	Maltitol	1.7±0.5a		1,488.4±317.0a	0.89±1.13a
Sorbitol	2.6±0.6a	2,012.2±275.1b	0.55±0.17a
Xylitol	5.5±0.9b	1,288.8±107.0a	2.32±2.77b
Sucrose (control)	5.6±1.9b	1,589.2±226.6a	1.42±0.12ab

Mean±standard deviation
Values with different superscripts within the same column are significantly different by ANOVA with Duncan's multiple range test at p<0.05.