Fig. 3: Sensory performance of different iron fortificants in various food matrices.
a, The colour change impact of OatNF-SA-Fe and OatNF-NaOH-Fe hybrids compared with four commonly used iron fortificants: ferrous sulfate, ferric pyrophosphate, ferrous fumarate and ferrous bisglycinate after their addition to bottled drinking water, apple juice and plain yogurt, 2 h after mixing. N = 3 replicates. The data are shown as mean values ± s.d. Data were compared using analysis of variance (ANOVA) for each matrix, with Bonferroni correction applied for multiple comparisons. *P < 0.05, **P < 0.01, ***P < 0.001. b, The sensory performance of OatNF-SA-Fe and OatNF-NaOH-Fe hybrids in water, apple juice and yogurt compared with various commercial iron fortificants: ferrous sulfate, ferrous fumarate, ferric pyrophosphate and ferrous bisglycinate.
