Table 1.
Hygroscopicities of the sweeteners and water activities of the dark chocolates.

Sweetener	Sweetener		Chocolate
	Hygroscopicity (%)	Water activity (aw)	Water activity (aw)
	Maltitol	0.13±0.00c	0.42±0.00a	0.24±0.00a
Sorbitol	16.37±0.01a	0.38±0.00a	0.23±0.00a
Xylitol	11.37±0.03b	0.41±0.00a	0.24±0.00a
Sucrose (control)	3.27±0.00c	0.42±0.00a	0.26±0.00a

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.