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We investigated the effect of aqueous liquid extract from black carrots (ALEBC) infusion on the different attributes of potato chips. The potato slices were infused with ALEBC in the ratio of 1:1 for different time duration (0, 15, 30, 60, 90, and 120 min). The increase in infusion duration significantly (p < .05) increased its bioactive composition. The anthocyanin increased from 21.98 to 39...