Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles.

Liangyi Li,Xin Qian,Anqi Wu,Le Xie,Lin Zhang,Wenhua Zhou,Xiaojie Zhou

doi:10.3390/foods11050698

Abstract

Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0~20% substitution, and then descending from 20~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.

Highlights

Noodles are one of the most important staple foods around the world, especially inAsian countries
The contents of moisture, protein, total sugar, starch, and gluten decreased gradually with the increase of ginkgo biloba powder (GBP) concentration, whereas the contents of flavonoid, fibre, amylose and ginkgolic acid increased. This is because pure GBP has no gluten and has lower contents of moisture (10.20%), protein
Due to the high concentration of total flavonoids (2.00 mg/g) in GBP, the contents of flavonoids were increased in the GBP/wheat flour mixtures

Summary

Introduction

Noodles are one of the most important staple foods around the world, especially inAsian countries. To enrich the flavour, nutrition, and character of noodles, other staple foods, including vegetables, fruits, mushrooms and plants, such as oats [1], buckwheat [2], sweet potato [3] Hericium erinaceus [4], pitaya peel [5]. The addition of potato flour improved the pasting characteristics of the dough and the water absorption, hardness, and elasticity of the noodles, but destroyed the gluten network structure of the dough and reduced the texture of the noodles [6]. The addition of buckwheat can improve the quality of noodles, and increase the total phenol content, total flavonoid content and antioxidant capacity of the noodles [2]. Addition of oats can increase the nutritional value of the noodles, but can change the texture and sensory characteristics of the noodles, resulting in a decrease in product quality [7]

Methods

Results

Conclusion