The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce

Elham Yourdkhani; Afshin Jafarpour

Volume 4, Issue 3 , September 2021, , Pages 19-23

      The aim of this study was to investigate the effect of Alcea rosea extracts on the physicochemical, antioxidant properties of ketchup sauce. To achieve this goal, aqueous and ethanolic extracts, separately, were added to the ketchup formulation at three levels of 0.2, 0.5, and 0.8%, ...  Read More