USING TOMATO POWDER IN COOKING COOKIES
The strategic objective of the agricultural policy of our country is to increase the efficiency of agricultural production. Vegetables, being the most powerful health regulator, are essential as raw materials for the processing industry. The food industry places great emphasis on expanding the range of canned products by attracting new types of raw materials and developing new non-traditional production technologies. The paper explored the possibility and feasibility of using tomato powder in the preparation of cookies. To do this, the cookie recipe was changed by replacing part of the wheat flour with tomato powder in an amount of 10 to 30%. The tomato powder is obtained using infrared processing and drying. When using this drying method, the finished product retains the maximum vitamin composition and nutritional properties. The analysis of works on the use of dried tomato products and tomato powder as an additive in the production and preparation of functional food products has been carried out. Dried tomato products and tomato powder have found application in the production and preparation of custard gingerbread, crackers, sauces, ketchups, dry spices, juices, dry soups, chips, bakery products. In the research, the highest grade wheat bakery flour, powdered sugar, vanilla sugar, butter, and tomato powder were used as raw materials. The results of a tasting analysis of biscuits with the addition of tomato powder are presented. To assess the quality of biscuits with the addition of tomato powder, a five-point scale was compiled according to the following indicators: shape, surface, color, taste and smell, appearance in a fracture.