Developing recipes for functional tomato sauces enriched with natural vegetables

Abstract

This work presents the formulation of functional tomato sauces enriched with natural vegetables. The relevance of the study is based on the need to foster a culture of healthy eating among the population and to increase the biological value of food products. The article describes the effectiveness of introducing ingredients such as pumpkin, carrot, and bell pepper—rich in vitamins and minerals—into the composition of traditional tomato sauce. The study proposes an optimal recipe that allows for enhancing the product's functional properties while preserving its organoleptic characteristics. The chemical composition and functional properties of the vegetables used are presented in the article