Elaboración y contenido nutricional de un alimento nutraceútico a base de tomate y hiervas aromáticas

Abstract

Introduction: This thesis focuses on the study of nutraceutical foods made from tomatoes and aromatic herbs, highlighting their potential health benefits and pleasant taste as accompaniments in various dishes. Thesis Objectives: The research investigates the bioactive components present in these nutraceutical foods, evaluates the health benefits associated with consuming lycopene found in tomatoes, and analyzes the synergy of bioactive compounds in aromatic herbs to promote overall health. Experiments Carried out: The experimental approach involved quasi-experimental research using samples of tomatoes and aromatic herbs, along with an organoleptic survey to select the best formulation based on color, odor, taste, texture, and presentation. Results Obtained: The developed prototype is a balanced and appealing option, offering a suitable combination of ingredients that benefit health and are palatable. The selected formulation received positive feedback in terms of acceptability from potential consumers. Conclusions: Nutraceutical foods based on tomatoes and aromatic herbs have significant potential to improve health and prevent diseases, with the right combination of ingredients and preparation resulting in attractive and beneficial products xiv supported by positive consumer acceptance.