Antioxidants and phytochemicals in foods or pharmaceutical supplements are bioactive compounds that have the ability to scavenge free radicals leading to oxidative stress and also to provide protection against several degenerative diseases. Apple is a temperate fruit widely consumed throughout the world for its health benefits. During juice processing, a large amount of apple pomace is generated which may result in serious environmental problems. On the contrary, apple pomace is known to be a good source of bioactive compounds like phytochemicals, antioxidants and dietary fibre. The aim of the present study, was to incorporate apple pomace powder into an extruded product (noodles) at three different levels (10, 15 & 20%) and to analyze its impact on the cooking properties and sensory characteristics of noodles. It was observed that the total dietary fibre and protein content of the noodles increased from 6.0 to 13.28% and 10.20 to 11.80%, respectively, as compared to the control noodles. The apple pomace enriched noodles exhibited improved antioxidant activity. The cooking loss of the noodles increased from 9.84 to 11.16%, and the swelling index increased from 1.85 to 2.31% upon incorporation of apple pomace powder. Incorporation of 10% apple pomace powder into wheat flour yielded high quality noodles. Thus, the results indicate that by incorporating apple pomace powder, it is possible to enhance the nutritional value of noodles without influencing its cooking, sensory and textural properties. Apple pomace can be used as a potential source for the development of functional foods. GC-MS analysis of apple pomace extract revealed the presence of 4H-Pyran-4-one, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-, 2, 6, 10, 14, 18, 22 Tetracosahexaene, 2, 6, 10, 15, 19, 23-hexamethyl-,(all E)-, Î³â€“Sitosterol, and 2-Furancarboxaldehyde, 5(hydroxymethyl), Vitamin E and fatty acids, all of which have significant therapeutic uses.