Antioxidant Activities and Quality Characteristics of Cookies Containing Dried Radish (Raphanus sativus L.) Powder

Abstract

This study was conducted to evaluate the quality characteristics and antioxidant activities of cookies containing different concentrations (0, 2, 4, and 6%) of dried radish powder. The results showed that adding dried pressurized roasted radish powder caused a significant decrease in pH but no significant difference in cookie density. Cookie sweetness, moisture content, spreadability, and redness increased as the concentration of dried radish powder increased, but lightness, yellowness, and hardness decreased. Supplementation with dried radish powder increased total polyphenol contents, and the highest antioxidant activities, as determined using DPPH and ABTS radical scavenging activities, were obtained for cookies supplemented with 6% dried radish powder. FRAP assay-determined antioxidant contents significantly increased upon adding dried radish powder. Cookies containing 6% dried radish powder had the best physicochemical results. The study confirms the feasibility of producing healthy functional cookies containing dried radish powder.