Open AccessMETODOLOGIA PARA LA ELABORACIÓN DE PASTA DE TOMATE CON ZANAHORIA
Author(s) -
Luzmila Burbano Mera,
Marcos Dávila Cedeño,
Tatiana Martínez Santana,
Ramón E. Cevallos Cedeño
Publication year - 2016
Publication title -
revista de investigaciones en energía, medio ambiente y tecnología
Language(s) - English
Resource type - Journals
ISSN - 2588-0721
DOI - 10.33936/riemat.v1i1.213
Subject(s) - organoleptic , food science , mathematics , dietary fiber , population , agricultural science , business , chemistry , biology , medicine , environmental health
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.