M.A. Thesis:

Evaluation of enrichment of tomato paste by liposomal ascorbic acid

Tomatoes and their products are one of the industrial agricultural products that can play a significant role in the country's economic growth. Tomato paste, as a food flavor and taste enhancer, plays a major role in Iranian diet. Because the Iranians generally give a lot of attention to the color and taste of the food. Tomato paste, of course, has many nutritional values, which, depending on the quality of the primary material and the way in which it is prepared, preserves this nutritional value. In this research, firstly, the treatments were defined as paste without enrichment and two treatments including vitamin C and vitamin C liposomal. The content of phenolic compounds and the inhibitory power of free radicals and the rate of uptake and vitamin C and sensory properties in the measured paste samples it placed. The results showed that liposomal vitamin C-containing specimens were increased due to increased phenolic compounds and inhibition of free radicals and consequently antioxidant compounds. In the evaluation stage of vitamin C and organoleptic properties, the amount of vitamin C in liposomal was the highest subsequently, the sample containing vitamin C was placed in a lower class. The effect of storage time on the factors evaluated in the paste samples showed that the increase in storage time until day 30 had no significant changes, but decreased on days 45 and 60. tomato paste, vitamin C liposomal, phenolic compounds, sensory properties

Keywords: tomato paste, vitamin C liposomal, phenolic compounds, sensory properties