METODOLOGIA PARA LA ELABORACIÓN DE PASTA DE TOMATE CON ZANAHORIA

  Manabí and Ecuadorian population in general are consumers of tomato paste in different forms, so that producers and industrial product processing always looking to have a high quality  and  good  prices  for  the  benefit  of its  customers.  This research based on the results obtained, it leaves a number of very valuable conclusions for determining the carrot pulp will have a positive impact on the physical, chemical and organoleptic, when combined with the tomato paste features, without diminishing or provide a look that could adversely affect its commercial presentation to the client. The objective of this research was to get the development of a tomato paste mixed with carrot paste, with the purpose of obtaining an improved nutritional properties (fiber and beta-carotene) for the benefit of the consumer. Index Terms:  Pasta, tomato, carrot, consistency, nutritional properties.