Abstract: 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.
