Table 1. Characterization of commercial dark chocolate and cocoa mass samples used in this study

Sample code	Nutritional information (per 100 g solid)1)						Physicochemical properties
	Carbohydrates (g)	Sugars (g)	Proteins (g)	Fat (g)	Salt (g)	Energy (kcal)	pH	Soluble solids content (°Brix)	Moisture content (wb, %)	Color
										L*	a*	b*
86CM2)	36	20	14	46	0	580	6.31±0.02b,5)	1.34±0.11a	1.29±0.10a	17.37±0.86b	2.64±0.21b	1.37±0.17b
95CM3)	28	12	14	52	0	620	6.47±0.03a	1.04±0.09c	1.62±0.22a	16.71±0.48b	2.43±0.07b	1.17±0.03b
100CM4)	5.5	0.3	12	54	0.02	598	6.14±0.03c	0.64±0.09c	1.66±0.38a	30.37±1.23a	6.34±0.36a	10.72±0.50a

The information provided by the respective food labelling.
86CM, dark chocolate samples containing 86% cocoa mass.
95CM, dark chocolate samples containing 95% cocoa mass.
100CM, cocoa mass only.
Values represent mean±SD (n=5).
Means with the different letters within a property (column) are significantly different (p<0.05) by Duncan’s multiple range test.