Investigation of the Effect of Nettle (urtı̇ca dioı̇ca and urtı̇ca urens) on Shelf Life “Ketchup Without Bite”

Abstract

In this study, we found that many people today also often eat fast food. and as a condiment with food and as an ingredient in the ketchup, and we have come up with an alternative, unadulterated, all-natural It is aimed to produce sauce (ketchup). Individuals' personal needs nutrition is under great threat from convenience foods. This threat is threatened by It has been revealed as a result of research that it directly affects the body. Made in When the studies are examined, it is revealed that people do not know these damages very much. emerged. For these reasons The proportions of the ingredients used in ketchup were determined and the additives used natural or less processed substances were used instead. En importantly, it has antioxidant properties instead of additives that prolong shelf life. the shelf life of the sauce (ketchup) produced using stinging nettle is aimed to be determined. Healing nettle (Urtica dioica and Urtica urens), which is characterized as a plant, natural lecithin in its structure acts as a preservative thanks to the lecithin. has been determined as a result of research. Nettle (Urtica dioica and Urtica urens) is both protective and healing thanks to the food additives used as preservatives in many packaged foods can be used instead of additives. Purpose, Contributing people that they can eat the food they want without being exposed to substances is to show Protecting the health of individuals and building a cleaner future is adopted as a basic principle. Pay attention to sterile conditions during the production of sauces has been made. Taste, odor and consistency similar to ready-made sauces (ketchup) In order to examine the effect of nettle (Urtica dioica and Urtica urens), two different sauces (ketchup) prepared. In order to protect the shelf life of the sauce determined as the experimental group nettle was substituted for the additive. The control group did not receive no additives were made. Produced under the same conditions as experimental and control groups sauces were sent for analysis to compare their shelf life. Radix Analyzer According to the analysis results sent by the laboratory, the hypothesis was confirmed and the sauce with nettles is 23 days longer than the sauce without nettles life span has been proven. In line with these results, nettle (Urtica dioica and Urtica urens) has a significant amount of protection it is possible to say. Additives that extend the shelf life of the prepared sauce nettle can be used instead of nettle. In this sense, the area will make a contribution.