Effects of Ginkgo Leaf Powder Supplementation on the Physical Quality of Blondie
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Abstract
Blondie is a popular baked goods and is similar to brownies. Ginkgo leaf powder supplementation in blondie aimed to study the optimal dosage of ginkgo leaf powder in blondie products at 4 levels (0, 2, 3 and 4 percent by weight of wheat flour). The quality of Blondie supplemented with Ginkgo biloba leaf powder was assessed by physical properties analysis and sensory evaluation. It was found that, the size of blonde and the brightness (L*) of the blondie samples decreased while the redness (a*) and yellowness (b*) increased with the increasing of ginkgo leaf powder supplementation (p≤0.05). The Sensory evaluation result of ginkgo leaf powder supplementation in blondie at 2% showed the preference rating scores on appearance, color, and overall liking in the range from “like moderately” to “like very much” level. However, ginkgo leaf powder has the unique characteristics whicaffectts the properties of blondie that should be further studied in other baked goods.
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