Study on microwave puffing technology and quality evaluation of Ginkgo biloba and glutinous rice flour

In this study, wheat flour, glutinous rice flour, corn flour and rice flour were added to Ginkgo biloba powder, respectively, and the puffed product was obtained by microwave puffing technology.Glutinous rice flour was selected in term of the puffing ration and sensory evaluation.The single factor test was conducted to determine the optimal conditions of proportion of Ginkgo biloba and glutinous rice flour ( ingredients ratio) , proportion of water, expansion of firepower and time of puffing.Response surface optimization tests were performed based on single factor results, the optimum technological conditions for the determination of Ginkgo biloba puffed food by sensory evaluation and puffing rate were as follows: ratio of ingredients 2∶ 5, water content 40%, swelling power 800 W and puffing time 130 s. Quality testing of optimized products: the swelling ratio 173.3%, sensory evaluation result 78.33, crude protein content 9.26% ± 0.41% and crude fat content 1.57% ± 0.31%, the total colony count 230 CFU/g, coliform count 1 CFU/g, the pathogen and visible impurity were not detected.In this paper, Ginkgo biloba is used in puffed food to provide reference for the diversification of Ginkgo biloba resources.