Overall colour change (∆E) of the bouillons in the presence of the iron fortificants based on CIE L*a*b* scale. Fortified bouillons were reconstituted with boiling water (95 °C) followed by cooking (60 °C, 30 min) prior to evaluation. Data are presented as means ± SD (n = 2–3). Two to three runs of the experiments conducted in triplicates resulted in 6–9 observations for each treatment. The letters a and b indicate significant differences between the treatments (p < 0.05) with respect to the particular matrix.