Radish flour obtained by combined osmotic dehydration and microwave drying: Process optimization and application in cookies

Abstract

Radish production in Colombia has increased in recent years; however, its use remains limited to fresh consumption, leading to significant postharvest losses. This study evaluated the optimization of radish flour production through combined osmotic dehydration and microwave drying and its application in cookie formulation. Radish slices were osmotically dehydrated using sodium chloride solutions (10, 20, and 30% w/w) and subsequently dried by microwave radiation. Mass transfer kinetics, color changes, and sensory acceptance were analyzed. The 20% NaCl treatment showed the most balanced performance in terms of moisture reduction, solid gain, and color preservation. Radish flour was incorporated into cookies at substitution levels of 10, 20, and 30%, with the 10% formulation achieving the highest level of sensory acceptance. Shelf-life evaluation demonstrated superior stability in metallized packaging compared to transparent packaging. These results support radish flour as a viable ingredient for sustainable bakery applications.