Ginger (Zingiber officinale Roscoe): A potential source of fibre and antioxidant, and its effect on rheological characteristics of soft wheat dough, and physicochemical properties of cookies

Liu, J. H. and Jin, Y. H. and Xu, J. H. and Yan, X. J. (2024) Ginger (Zingiber officinale Roscoe): A potential source of fibre and antioxidant, and its effect on rheological characteristics of soft wheat dough, and physicochemical properties of cookies. International Food Research Journal (Malaysia), 31. pp. 341-351. ISSN 2231 7546

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(02)%202024/06%20-...

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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Item Type:	Article
AGROVOC Term:	ginger
AGROVOC Term:	wheat flour
AGROVOC Term:	baked goods
AGROVOC Term:	research
AGROVOC Term:	rheological properties
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	food processing
AGROVOC Term:	nutritive value
AGROVOC Term:	food composition
AGROVOC Term:	product quality
Geographical Term:	China
Uncontrolled Keywords:	soft wheat flour, ginger powder, dough rheology, water migration, cookie quality, sensory
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 03:45
Last Modified:	23 Feb 2026 03:45
URI:	http://webagris.upm.edu.my/id/eprint/2574

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