Enrichment of multigrain cookies with tomato pomace powder

Now a days baking industry is one of the large segments food processing industries. Increased awareness people led them change eating pattern and choose healthy including multigrain flour base products. Tomato pomace, by-product from tomato source valuable bioactive components can be used in value added product preparation. The study was carried out to utilize pomace powder (wheat, finger millet oats) cookies assess nutritive cost prepared cookies. Multigrain were four different proportions (whole wheat flour: as 31:2, 29:4, 27:6, 25:8) by replacing amount whole with subjected quality evaluation (physical, sensorial, nutritional functional) production estimation. results revealed highest acceptability 6% terms colour (8.1), taste (7.6), flavor (7.9), texture (7.6) overall (7.9). lycopene content (0.78-1.50mg/100g), beta carotene (30.14-124.15mcg/100g), total phenolic (0.82-1.34mg GAE/g)and DPPH % inhibition (21.88-40.95%) exhibited increasing trend developed increase powder. moisture, fat carbohydrate decreased cookies, whereas ash, protein crude fibers showed for (6%) estimated Rs. 200.55per kg.