Abstract:Ginkgo fruit powder and wheat flour were mixed in different proportions to prepare the compound powder,and the noodles were made with the compound powder as a raw material.The effects of different ginkgo fruit powder amounts on the physicochemical indicators of the compound powder and the texture,cooking quality,and sensory quality of the noodles were explored,and the sensory quality of ginkgo noodles was evaluated by sensory evaluation method.The results showed that the noodles with different amounts of ginkgo fruit powder differed in color,cooking quality,and nutritional content.When the content of ginkgo fruit powder was 0%-20%,the physicochemical indicators of the compound powder changed with the increase of the content of ginkgo fruit powder.The water content,starch,protein,total sugar content,texture characteristics,and water absorption decreased with the increase of ginkgo fruit powder,while the content of dietary fiber,ginkgolic acid,and total phenol increased with the increase of ginkgo fruit powder,and the sensory score of noodles increased first and then gradually decreased.When the content of ginkgo powder was 12%,the indicators and taste of noodles reached their best.