Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces.

The addition of strawberry pulp to ketchup sauces may be an alternative to attend the consumers' demand for innovative products with functional appeal. Sauces were made using different tomato/strawberry pulp ratios (100:0; 75:25; 50:50; 25:75; 0:100) and characterized for the physicochemical characteristics, bioactive compounds, antioxidant activity, and consumers' acceptance. The strawberry-enriched ketchup sauces presented higher phenolics, total flavonoids, antioxidant activity, and increased fluidity, and lower browning index, hue angle, chroma, pH, and Bostwick consistency.