Estudio de las propiedades fisicoquímicas de una pasta de ají previo a la obtención de requisitos legales para su comercialización.

Abstract

The consumption of canned fruit is increasing every day, especially the new trends in the market are those that incorporate chili as an ingredient or a spicy touch to them, not only in sauces but also in different presentations to suit the consumer. The physicochemical characteristics of a chili paste would be the great challenge for the food industry, essential requirements such as pH and concentration of soluble solids at the time of quality control based on current legal regulations. We cannot ignore the microbiological characteristics in this control to offer a quality and safe food. There are many small producers or enterprises that are putting this type of product on the market and it is recommended that they carry out the legal process to obtain a health notification and thus be able to carry out the free marketing and sale of it, always thinking of the consumer and the demands that demand.