. 2019 Sep 18;11(9):2240. doi: 10.3390/nu11092240

Table 4.

Hedonic scale responses for three cooked chickpea samples (soup prepared with split desi seed, chapattis prepared from desi flour and chapattis prepared from kabuli flour) fortified with Fe fortificants (FeSO₄·7H₂O, FeSO₄·H₂O and NaFeEDTA) at a fortificant Fe concentration of 2000 µg g⁻¹.

		Sensory Attributes
Chickpea Sample	Fortificant	Appearance	Odor	Taste	Texture	Overall Acceptability
Soup	Control	7.8 ± 0.1 ^a	7.5 ± 0.1 ^a	7.9 ± 0.1 ^a	7.5 ± 0.1 ^a	7.6 ± 0.1 ^a
	FeSO₄·7H₂O	6.9 ± 0.2 ^b	6.8 ± 0.2 ^b	6.7 ± 0.2 ^b	6.5 ± 0.2 ^b	6.6 ± 0.2 ^b
	FeSO₄·H₂O	6.7 ± 0.2 ^c	6.5 ± 0.2 ^b	6.8 ± 0.1 ^b	6.6 ± 0.1 ^b	6.6 ± 0.1 ^b
	NaFeEDTA	7.0 ± 0.1 ^b	6.9 ± 0.2 ^b	7.2 ± 0.2 ^b	6.9 ± 0.2 ^b	7.0 ± 0.2 ^b
Desi Chapatti	Control	7.7 ± 0.1 ^a	7.5 ± 0.1 ^a	7.4 ± 0.2 ^a	7.2 ± 0.2 ^a	7.4 ± 0.2 ^a
	FeSO₄·7H₂O	7.4 ± 0.2 ^b	7.2 ± 0.2 ^b	7.3 ± 0.2 ^a	7.1 ± 0.2 ^a	7.1 ± 0.2 ^a,b
	FeSO₄·H₂O	7.0 ± 0.1 ^c	6.7 ± 0.2 ^c	6.7 ± 0.2 ^b	6.6 ± 0.2 ^a	6.7 ± 0.2 ^a
	NaFeEDTA	7.3 ± 0.2 ^b	7.2 ± 0.2 ^b	7.0 ± 0.2 ^a,b	7.0 ± 0.2 ^a	7.1 ± 0.2 ^a,b
Kabuli Chapatti	Control	7.2 ± 0.1 ^a	6.9 ± 0.2 ^a	6.9 ± 0.2 ^a	7.0 ± 0.2 ^a	7.0 ± 0.2 ^a
	FeSO₄·7H₂O	7.0 ± 0.1 ^a	6.8 ± 0.2 ^a	6.8 ± 0.2 ^a	6.9 ± 0.2 ^a	6.8 ± 0.2 ^a
	FeSO₄·H₂O	6.9 ± 0.1 ^a	6.8 ± 0.1 ^a	6.8 ± 0.2 ^a	6.7 ± 0.1 ^a	6.8 ± 0.2 ^a
	NaFeEDTA	6.9 ± 0.2 ^a	6.8 ± 0.2 ^a	7.0 ± 0.2 ^a	6.8 ± 0.1 ^a	6.8 ± 0.2 ^a

Means in the same column with the same letter are not significantly different based on LSD tests (p > 0.05).