Table 10. Sensory Characteristics of Fermented Milk Product Fortified with AsA-Fe-AmA Triple Chelate Complexes.

sample	general description	total valuea
iron(II) sulfate	presence of lumps, creamy color, whey odor and taste, lumpy structure, fluid	4.00
iron ascorbate lysinate	presence of lumps, creamy color, whey smell and taste, lumpy structure, fluid	4.40
iron ascorbate valinate	presence of lumps, creamy color, whey smell and taste, lumpy structure, fluid	3.40
iron ascorbate isoleucinate	presence of lumps, creamy color, whey smell and taste, lumpy structure, fluid	4.00
iron ascorbate threoninate	presence of lumps, creamy color, whey smell and taste, lumpy structure, fluid	3.35
iron ascorbate methioninate	lumps-free, creamy color, uncharacteristic odor and taste, homogeneous fluid structure	3.30
iron ascorbate tryptophanate	presence of lumps, creamy color, whey smell and taste, lumpy structure, fluid	3.50
iron ascorbate phenylalaninate	lumps-free, creamy color, uncharacteristic odor and taste, homogeneous fluid structure	3.25
iron ascorbate leucinate	presence of lumps, creamy color, whey smell and taste, lumpy structure, fluid	4.00
control sample	presence of lumps, creamy color, whey smell and taste, lumpy structure, fluid	4.00

^aweighted average value (N = 10).