Valorization of Radish Pomace and Dragon Fruit Peel for Development of Antioxidant Dietary Fiber Enriched Cookies

The cookies were high in antioxidant and dietary fiber prepared by replacing refined wheat flour with radish pomace powder (RPP) and dragon fruit peel powder (DFPP) at 0, 5, 10, 15, 20 % levels and sugars at 50 %. The cookies were evaluated for physico- chemical and sensory quality parameters. The addition of RPP and DFPP increases weight, diameter, spread ratio, spread factor, dietary fiber, ash content, fat content, antioxidant activity and decreases protein and carbohydrate contents. The cookies with 15 % substitution each of RPP and DFPP scored maximum for all the sensory quality attributes.