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Author

D. Atalay

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Oct 2026

A Novel Ketchup Formulation Enriched With Concentrated Shalgam Juice (Fermented Black Carrot Beverage): Enhanced Sensory Quality and Bioactive Content Without Compromising Color or Textural Quality.

This study aimed to enhance the nutritional, functional, and sensory properties of ketchup by incorporating traditional fermented Turkish shalgam juice. Five ketchup formulations were prepared using concentrated shalgam juice and concentrated tomato puree at ratios of 0:100 (S0), 25:75 (S25), 50:50 (S50), 75:25 (S75),...

Batuhan Gürs, A. Emirmustafaoğlu, D. Atalay · 0 citations

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