Table 3.
DSC melting characteristic of the dark chocolates according to sweeterners.

Sweetener	To (°C)1)	Tp (°C)2)	ΔH (J/g)3)
Maltitol	29.89±0.02a	33.12±0.02a	46.89±0.01a
Sorbitol	28.17±0.01a	33.35±0.03a	45.02±0.01a
Xylitol	29.47±0.02a	33.27±0.03a	46.81±0.02a
Sucrose (control)	29.53±0.02a	33.49±0.01a	40.98±0.03b

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.
T_o: onset temperature
T_p: peak temperature
ΔH: enthalpy