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In the present Era food industries dealing with fruits pulp or juices are producing huge quantity of waste pomace which is increasing environmental burden. The present study was aimed with assessing the effect of supplementing refined wheat flour with pineapple pomace powder on physiochemical and organoleptic properties of cookies. Pineapple pomace was taken from fruit industrial waste pomace then converted into dehydrated powder and used at different levels (0, 10, 20, 30, and 40%) with other ingredients for cookies formulation. The effects of pineapple pomace powder supplementation on physio-chemical and organoleptic parameters were evaluated along with storage study of cookies.Sample having 30% pineapple pomace powder got the most height in terms of more significant value than other samples. It showed good organoleptic properties. The 30% supplementation seems to be suited for refined wheat flour substitution, and made possible to obtain cookies of better quality within the standards for cookies.