Table 5.
Sensory evaluation results of the dark chocolates according to sweeteners.

Sensory attribute	Ingredient sweetener				F-value
	Sucrose	Maltitol	Sorbitol	Xylitol
	Smell	8.00±1.54a	7.47±1.83ab	6.70±1.74b		7.87±1.60a	2.80
Taste
sour	5.52±1.81b	7.08±1.73a	6.43±1.67ab	7.30±1.61a	5.06
sweet	6.61±1.62a	6.61±2.04a	5.35±1.70b	7.39±2.19a	4.56
bitter	6.57±1.90a	6.96±2.25a	6.48±1.86a	7.65±1.50a	1.83
Hardness	8.43±1.27a	7.87±1.46b	7.95±1.72b	8.43±1.56a	0.93
Overall acceptance	6.35±1.97b	6.22±1.98b	5.87±2.10b	7.52±1.95a	2.96

Like extremely: 9 ↔ Dislike extremely: 1
Values with different superscripts within the same column are significantly different by ANOVA with Duncan's multiple range test at p<0.05.