Germinated Radish Seed Powder as a Functional Ingredient in Toast: Effects on Product Quality and Obesity-Linked Metabolic Health in Rats

EL-Hadidy, Gamal S.; El Sawy, Hayam, A.; Arfa, Neveen A.M.

doi:10.21608/ftrj.2025.414142.1180

Germinated Radish Seed Powder as a Functional Ingredient in Toast: Effects on Product Quality and Obesity-Linked Metabolic Health in Rats

Document Type : Original Article

Authors

¹ Bread and Pasta Department, Food Technology Research Institute, Agricultural Research Center Egypt

² Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center Egypt

³ Experiment Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center Egypt

10.21608/ftrj.2025.414142.1180

Abstract

This study investigated the nutritional, functional, rheological, sensory, and therapeutic effects of incorporating germinated radish seed powder (GRS) into toast formulations and its potential impact on metabolic health in obese rats. Wheat flour (72% extraction) was partially replaced with GRS at levels of 3%, 6%, 9%, and 12%. Proximate analysis showed that GRS contained substantially higher protein (32.50%), crude fat (12.30%), crude fiber (22.00%), and ash (9.00%) than wheat flour, in addition to elevated antioxidant activity (87% DPPH inhibition), total phenols (26mg GAE/g), and flavonoids (17mg QE/g). Rheological assessment revealed that GRS substitution reduced water absorption and dough extensibility, while improving dough stability and elasticity. Sensory evaluation demonstrated that lower substitution levels (3–6%) maintained high overall acceptability, whereas higher levels enhanced texture but negatively influenced flavor and appearance. Nutritional analysis of GRS-enriched toast indicated increased protein, fiber, and mineral contents, coupled with reduced available carbohydrates and caloric values. In vivo experiments showed that obese rats consuming GRS-enriched diets exhibited dose-dependent improvements in metabolic health, including significant reductions in blood glucose, total cholesterol, triglycerides, LDL, VLDL, total lipids, and liver enzymes (AST, ALT, ALP), along with increased HDL levels. Notably, the 12% substitution group achieved biochemical parameters comparable to those of the non-obese control group. Overall, the findings highlight GRS as a nutrient dense functional ingredient capable of improving bakery product quality while exerting hypoglycemic, hypolipidemic, and hepatoprotective effects, suggesting its potential role in managing obesity-associated metabolic disorders.

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