Abstract
Ginger is the fresh rhizome of the ginger plant (Zingiber officinale Roscoe), and known to have various health benefits including anti-inflammatory, antioxidant, anti-bacterial, hypoglycaemic, and gastrointestinal-protecting effects. In the present work, the effects of partially substituting soft wheat flour with ginger powder (GP) on the rheological characteristics of dough, and physicochemical properties of cookies were investigated. Results illustrated that partial substitution with GP had significant impact on rheological properties of soft wheat dough, especially at 4% or higher; the development time, energy, and resistance to extension of the dough were significantly different from the control (p < 0.05). LF-NMR measurements indicated that the mobility and distribution of immobilised water influenced gluten strength, and dough stability. Sensory evaluation by panellists indicated that cookies incorporated with up to 2% GP were acceptable. Moreover, cookies prepared with incorporation of 2% GP had 1.60 ± 0.06 g/100 g crude fibres, 0.92 ± 0.05 mg/g total phenolics, 1.11 ± 0.01 mg/g total flavonoids, and 13.97 ± 0.04% ABTS+ radical scavenging activity, all of which were significantly different from the control (p < 0.05). Overall, the results supported the potential application of GP in cookies as a functional food ingredient.
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