• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.441-450
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• 2013

The purpose of this study was optimization of the conditions for mixing different amounts of red radish (Raphanus sativus L.) sprout powder, butter, and sugar when baking domestic wheat cookies prepared using red radish sprout powder. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the best possible combination of amounts of red radish sprout powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The physical and mechanical properties of each of the 20 samples analyzed, including color L (p<0.001), color a (p<0.01), color b (p<0.001), spread ratio (p<0.001), and hardness (p<0.01), differed significantly. The results of sensory evaluations, including color (p<0.001), appearance (p<0.001), texture (p<0.001), flavor (p<0.01), taste (p<0.001), and overall quality (p<0.001) also differed significantly among the samples. The optimal compositional ratios were 5.15 g for the red radish sprout powder, 64.84 g for the butter, and 47.18 g for the sugar.