| Summary: | The study utilized dried pineapple peel powder (PP) as a novel functional cracker ingredient. The PP comprised 3.94 % moisture, 2.53 % fat, 3.98 % ash, 4.20 % protein, 12.05 % crude fiber, and 73.30 % carbohydrate. PP also had total phenolic content (TPC) of 729.93 mg GAE/100 g DW, total flavonoid content (TFC) of 267.97 mg QE/100 g DW, and antioxidant capacities (AOC) of 2,364.08 mg Trolox/100 g DW and 1,365.14 mg FeSO4/100 g DW, as determined by DPPH and FRAP assays, respectively. According to HPLC analysis, catechin (29.85 μg/g), vanillic acid (21.63 μg/g), and sinapic acid (13.16 μg/g) were the three most significant phenolic compounds, followed by ferulic acid, rutin, caffeic acid, quercetin, gallic acid, and coumaric acid, respectively. The substitution of PP in crackers significantly increased ash, crude fiber, TPC, TFC, and AOC (p ≤ 0.05). The sensory attributes were accepted up to 10 % PP. HPLC analysis detected phenolic compounds in the 10 % PP crackers, namely vanillic acid (4.38 μg/g), ferulic acid (1.20 μg/g), sinapic acid (0.90 μg/g), and quercetin (0.24 μg/g). This study highlights the potential of utilizing PP in functional crackers, offering a sustainable solution for pineapple peel waste management.
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