Prospects for using tomato powder in shortbread recipe

The paper is devoted to the prospect of using tomato powder in the formulation of confectionery products. The purpose of research is to obtain tomato powder with increased nutritional value, and to develop a recipe for shortbread cookies with its addition to the dough. The preservation of the vitamin composition of tomato, namely vitamins of groups A, B, C, E was investigated. A comparative analysis of tomato powder with a control image, which was taken as a fresh tomato, was carried out. A recipe for shortbread cookies has been developed, which differs from the classic one in that pure wheat flour is mixed with tomato powder in a 3:1 ratio. The organoleptic properties of the biscuits were assessed by the method of tasting analysis according to the following indicators: shape, surface, color, taste and smell, appearance in a fracture. An analysis of the quality of the obtained shortbread cookies was carried out in an accredited laboratory, which showed that the shortbread cookies obtained according to the proposed recipe retain their nutritional properties. The vitamin composition of the biscuits was preserved by 67-88 % compared to the control sample, which was obtained according to the classical recipe. The content of vitamin C in shortbread cookies with the addition of tomato powder increases 6.4 times in relation to the control sample. It has been confirmed that it is advisable to use tomato powder as a food concentrate in shortbread dough, which makes it possible to expand the range of confectionery products with increased nutritional value and high organoleptic characteristics.