Abstract
Hempseed (Cannabis sativa L.) cake is a by-product after cold-pressing of oil from the hempseed, which is rich in protein and fiber. This study investigated the effect of hempseed cake incorporation on the physicochemical and antioxidant properties of reconstructed potato chips. Varying levels of hempseed cake (0, 5%, 10%, 15%, and 20%) were added, and the results showed that the addition of hempseed cake at 20% level significantly increased the protein and total dietary fiber content from 2.74 ± 0.62 g/100 g to 9.66 ± 0.28 g/100 g and from 2.76 ± 0.31 g/100 g to 13.57 ± 0.42 g/100 g, respectively. In addition, a 20% reduction in lipid content was observed in the 20% hempseed cake addition group. Furthermore, lightness value (L*) was significantly reduced from 72.23 ± 1.22 to 46.40 ± 1.76, while the hardness was enhanced with a higher level of hempseed cake supplementation in the potato chips sample. Compared with the control (no hempseed cake), the supplement of 20% cake increased the total phenolic content from 0.19 ± 0.01 to 0.26 ± 0.01 mg GAE/g. The ABTS radical scavenging rate was also significantly enhanced with the increased levels of hemp cake. However, the peroxide value and TBARS results showed that the addition of hempseed cake accelerated the lipid oxidation in the sample, possibly due to the highly unsaturated fatty acid residues in the hempseed cake. The results suggested that more research is needed for the incorporation of hempseed cake in potato chips.
Highlights
Hempseed cake (Cannabis sativa L.) is one of the most underutilized oilseed cakes.Most people confuse the recreational drug of marijuana with industrial hemp, thereby the value and development of industrial hemp have not been extensively explored [1].Depending on the variety, hempseeds typically contain 24–32% protein, 27–36% lipids, 32–37% carbohydrate, 29–37% fiber, and 5–6% ash [2,3,4]
After incorporation with hempseed cake, the ash, protein, and dietary fiber content in potato chips increased while the lipid content decreased (Table 2)
The substitution of hempseed cake had a significant effect (p < 0.05) on the protein content of the potato chips, which increased from 2.74 ± 0.62 g/100 g in the control to 9.66 ± 0.28 g/100 g in the sample when 20% of hempseed cake was added (H20)
Summary
Hempseed cake (Cannabis sativa L.) is one of the most underutilized oilseed cakes.Most people confuse the recreational drug of marijuana with industrial hemp, thereby the value and development of industrial hemp have not been extensively explored [1].Depending on the variety, hempseeds typically contain 24–32% protein, 27–36% lipids, 32–37% carbohydrate, 29–37% fiber, and 5–6% ash [2,3,4]. Hempseed protein is rich in edestin and essential amino acids and has excellent digestibility [6]. The utilization of hempseeds in the food industry is developing rapidly because of the growing awareness of the value of agri-food by-products and the negative impact of animal-derived protein on the environment [10]. Hempseed cake is the by-product of the oil extraction process and is rich in fiber, protein, polyphenols, vitamins, and essential amino acids [1]. Results showed that the incorporation of hempseed cake usually increased the protein and dietary fiber content, influenced sensory properties such as the color, and altered the rheology features of bread [15,16,20]. Hemp cake has not been widely used in the food industry and is usually disposed of as waste
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