Abstract: Ginkgo powder was used to produce dry noodle with 0.5%,1.0% and 2.0% addition. The cooking property,color,textural property and digestibility of Ginkgo noodle were studied. The results showed that Ginkgo powder had no significant difference on the cooking property and color of Ginkgo noodle,but significantly decreased the springiness and increased the hardness and chewiness of Ginkgo noodle. Interestingly,the released glucose was significantly decreased by addition of 2% Ginkgo powder than the control noodle.

Key words: Ginkgo powder, dry noodle, textural property, digestibility