Production of ketchup added different rates of apricot

In this study, the changes in the physical, chemical, and viscosity properties of ketchup samples produced with different concentrations (5%, 10%, 15%, and 20%) of apricot pulp were investigated during storage (at 0, 15, 30, 60, and 90 days). For this purpose, ketchup samples constituting the control group were first produced using commercially available tomato paste and other standard ketchup ingredients. Unlike the control formulation, the sugar content was reduced in the experimental samples, and apricot pulp was added at varying concentrations (5%, 10%, 15%, and 20%) to produce apricot-enriched ketchup formulations. With the increase in pulp concentration, a significant increase (P˂0.05) was observed in the pH, °Brix, dry matter content, total phenolic content, antioxidant activity, L*, a*, b* color values, and viscosity of the ketchup samples. In contrast, a significant decrease (P˂0.05) was recorded in total acidity, total sugar content, and serum separation values. As the storage period progressed, a significant increase (P˂0.05) was observed in the °Brix, dry matter content, and serum separation values of all ketchup samples, while a significant decrease (P˂0.05) was detected in total phenolic content and viscosity. When all sensory parameters were evaluated, it was determined that the apricot pulp-enriched ketchup samples received higher scores compared to the control sample