摘要：Improving food security and quality of life is directly related to providing the population with high-quality products, including functional ones, that help to restore and maintain their nutritional status. The use of plant raw materials as a prescription component in the production of confectionery remains a poorly studied and relevant topic. The use of non-traditional types of plant grain raw materials, including amaranth seeds, in the confectionery industry is due to the high nutritional value and unique chemical composition [1]. This article discusses the possibility of using amaranth seed flour and coconut milk in the recipe of flour confectionery products. Optimal amounts of incorporation of amaranth seed flour and coconut milk in the cookie recipe have been developed. The cookie was evaluated by commodity research, regulated indicators were established, and its biological value was determined.
