Valorisation of pineapple pomace powder as a functional ingredient in cookie fortification

The pineapple industry is a significant contributor to the global fruit market, generating substantial amounts of waste, including peels, cores, and pomace. Effective utilisation of this waste can mitigate environmental impacts and create new revenue streams. This study examines the potential of pineapple pomace powder as a value-added ingredient in the bakery industry, with a focus on its application in cookie production. The pineapple pomace powder obtained was rich in carbohydrates (35.25 g) and crude fibre (17.86%). Cookies enriched with pineapple pomace powder baked at 140 °C for 35 minutes produced cookies with a fine, crispy texture with delicate pineapple flavour and were found microbiologically stable for 90 days. This study revealed that refined wheat flour can be fortified with 10.8% pineapple pomace powder to prepare functional cookies without compromising sensory properties and microbiological safety.