Elham Yourdkhani; Afshin Jafarpour
Volume 4, Issue 3 , September 2021, , Pages 19-23
Abstract
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%, ...
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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%, as well as some traits of the samples, were tested. The results showed that the acidity was ranged from 2.3-3.2.40%. The different levels of extracts had not a significant effect on the acidity, brightness, and TSS. The total phenol content, followed by a significant enhancement in antioxidant activity and retention of vitamin C (p<0.05). The total phenol, vitamin C, and antioxidant activity of samples containing aqueous extract were significantly higher than ethanolic extract. The results of the sensory evaluation showed that samples containing 0.2% and 0.5% aqueous extract had similar sensory acceptance to the control. Taste and odor scores of other treatments were not different from the control, but their color and overall acceptance scores were significantly lower than the control. Based on the obtained results, it can be concluded that extracts, (especially aqueous extract), have significant pragmatic activity and can be used as natural antioxidants to better preserve vitamin C in ketchup sauce.
