Development of functional pasta from pineapple pomace with soyflour protein

•Dietary fiber extracted from Kew variety pineapple pomace by ultrasonic-assisted extraction (UAE) and alkaline extraction.•Extraction of dietary fiber by UAE was optimized and evinced better physicochemical properties over the alkaline method.•Sensory revealed highest acceptability of protein-fiber enriched pasta developed using soyflour (5%) & extracted DF (3%).