The wheat flour, pine-apple pomace, egg, butter, sugar, and essence were used for preparation of cookies. The pine -apple pomace is rich in high dietary fibre, it is also contains calcium, phosphorus and iron. The egg was used as the binding agents. The pineapple essence was added in order to enhance the flavour of the product. Sodium benzoate was used in small quality for preservative in the cookies. The product was bake and was served to different panel members for sensory evaluation on the basis of 9-point hedonic scale. The product was tested for proximate analysis in order to check the physico-chemical properties by AOAC and Ranganna method.
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