The antioxidant activity of the crackers was measured by
DPPH radical scavenging activity (RSA) assay. Prepared
crackers contained remarkably different antioxidant properties
in terms of DPPH radical scavenging activity (RSA). With the
highest level of HSR incorporation i.e. 5% a two fold increase
in DPPH-RSA was observed. The increase in TPC and DPPHRSA
was also reported when crackers were formulated with
other food based by-products such as mango peel powder [21].