Hemp Flour Research Articles

Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method.

With an increasing demand for gluten-free foods, there has been an interest in the utilization of nonconventional ingredients to improve the nutritional quality, sensory attributes, and functionality of gluten-free products. Hemp (Cannabis sativa subsp. Sativa) is one of these ingredients that have yet to be thoroughly evaluated. The primary objective of this study was to determine the acceptability and consumers' sensory perceptions of gluten-free bread (GFB) made with hemp flour. The secondary objective was to assess if the acceptability of the bread changes after 45 days of frozen storage following a partial bake method. The first trial (n = 89) instructed participants to assess six fresh bread samples of varying hemp percentages (0%, 5%, 10%, 15%, 20%, and 25%), using check-all-that-apply questionnaire and a 9-point hedonic scale. This procedure was repeated for the second trial (n = 81), which used partially baked bread samples of the same composition. Overall, as the percentage of hemp flour increased, the overall liking of the GFB decreased. The 5% hemp incorporation in the fresh bread and the 15% hemp incorporation or less in the partially baked bread did not significantly differ from the control bread (fresh and partially baked, respectively). Attributes found to drive the liking of bread were smooth (only for the frozen bread), porous, moist, and soft, whereas the attributes that led to disliking were yeasty and dense. In future research, partial baking methods should be varied to assess the optimal freezing and baking ratio that are specific for hemp-based breads. PRACTICAL APPLICATION: The gluten-free bread (GFB) made with 5% hemp incorporation was not significantly different from the control and was acceptable to consumers. The partially baking method is a suitable method to be used with GFBs incorporated with hemp as it did not affect the consumer acceptability. Additionally, hemp flour incorporation in partially baked GFB was acceptable up to 15%. Consumers prefer GFB with hemp that possesses smooth, porous, moist, and soft attributes.

Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour.

There has been a resurrection of interest in traditionally cultivated hemp seeds as an alternative food ingredient source over the last few years. Hemp seeds are an excellent food source in terms of protein, dietary fiber, omega fatty acids, vitamins and minerals. In this way, hemp flour allows the development of a product with a high nutritional content for human nutrition. This study aimed to investigate the effects of using raw and roasted hemp flour instead of wheat flour (0-5-10-15-20%) in cookies in terms of physical, chemical and sensorial properties. The results showed significant differences (p < 0.05) in some chemical and physical properties among cookies. The addition of raw and roasted hemp flour significantly (p < 0.05) affected the color parameters of the cookie samples; L* and b* values decreased and a* values increased. The cookie formulation with increased hemp flour (raw or roasted) resulted in an increase in ash, protein, fat, total phenolic content and antioxidant activity values in the cookie samples, and the highest values were observed with a 20% level. The raw and roasted hemp flour content significantly decreased the hardness and resulted in softer cookies. For sensory evaluation, the cookies supplemented with raw hemp flour up to 20% and roasted hemp flour up to 15% were found to be more desirable by the panelists in terms of overall acceptability. The results showed the effects of the process applied to the seed and the usability of hemp seed in the product formulation. The nutritional values of hemp seed in the cookie samples demonstrated that it can be used as an alternative ingredient in the development of functional foods.

Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour [pdf

Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour [pdf

Physicochemical and structural properties of proteins extracted from dehulled industrial hempseeds: Role of defatting process and precipitation pH

Hempseed has been identified as a good source of plant proteins, which is characterized with high quality, such as well-balanced amino acids profile and excellent digestibility. Most of hempseed protein isolate (HPI) obtained in previous studies were prepared from whole meal or hexane-defatted flour and precipitated unanimously at pH 5.0 of alkaline extraction-isoelectric precipitation (AE−IEP) method. The aim of the current study was to investigate the influence of precipitation pH and defatting solvent on the chemical composition, structure and functional properties of HPI. Our findings suggested that HPI prepared from hexane/Folch defatted hemp flour at pH 6.0 precipitation exhibited increased extraction and protein recovery yields with higher protein purity (93.26%) and desired nutrition profile. In addition, Folch defatting process in combination with precipitation at pH 6.0 accumulated more edestin protein in HPI with more β-sheet structure and higher thermal stability. The aromatic profile determined by HS-SPME-GC-MS showed that Folch defatting process lowered the level of terpenes as well as secondary lipid oxidation products. The present work demonstrated that additional polar solvent defatting process could remarkable increase the physicochemical properties of HPI with cleaner aromatic profile.

Hemp flour as a formaldehyde scavenger for melamine-urea-formaldehyde adhesive in plywood production

The possibility of using hemp flour as a filling material for melamine-urea-formaldehyde (MUF) adhesive was investigated for the process of manufacturing plywood. Adhesive mixtures were filled with various amounts of hemp flour and compared to rye flour as a reference mixture, and their properties were tested. The quantity of added filler had a significant effect on the resins viscosity. Moreover, the replacement of rye flour with the hemp flour resulted in acceleration of gel time and a slight increase in solid content. Due to the high proteins content, hemp flour led to a significant reduction of formaldehyde emission. Bonding quality of plywood made with hemp flour as a filling material for the adhesive mixture meet the requirements from the standard. Introducing it in an amount of 20 pbw and 25 pbw (parts by weight) allowed for the production of plywood characterized by equally good mechanical properties as that of reference plywood glued with an adhesive mixed with rye flour. In summary, the proper amounts of hemp flour can be applied as a filling material and formaldehyde scavenger for MUF adhesive without the deterioration of mechanical properties of manufactured plywood.

Rational use of wheat processing products to create a composite flour mixture

The article presents data on the chemical composition of the powder from sprouted wheat pomace, which determines its high nutritional value: dietary fiber (45%), vitamins, mg / 100g (C - 450, P-active substances 390), minor components, mg / 100g (flavonoids 690, chlorophyll 41, tannins 1310) and minerals, mg / 100g (calcium 60, magnesium 85, phosphorus 300, iron 6.8). The resulting powder is able to provide a daily physiological need for minor components from 41 to 1950%, for micro and macromineral substances from 6 to 48%. It also strengthens the functional significance of the main components in the composition of enriched products due to biologically active substances and dietary fiber. Titrimetric, photometric, and spectrophotometric standardized methods were used in the study of the powder chemical composition and the quality indicators of the composite flour mixture. The composition is justified. A rational ratio of wheat, hemp flour, and powder from sprouted wheat pomace - 70:20:10 respectively is determined, based on the results of organoleptic and physico-chemical indicators. The study revealed increased nutritional value compared to wheat flour. The developed composite flour mixture is able to meet 40 % of physiological norm in terms of nutrients and more than 5000% in selenium; it can be considered as an alternative to wheat flour for the development of enriched food products.

Monitoring of cannabinoids in hemp flours by MicroNIR/Chemometrics

Cannabinoids in hemp plant are strictly located in the inflorescence, in particular in top side of the plant while a lower amount may be found in the leaves. As a consequence, the lower amount of cannabinoids which can be recovered in the hemp flours is obtained from seeds, thus from contamination during harvesting procedures. To this aim, a screening test for the real time detection of cannabinoids in hemp flour was developed by a miniaturized analytical platform based on the MicroNIR spectrometer. Chemometrics was used to develop models of prediction to identify the cannabinoids and simultaneously to quantify the residual amounts in order to accomplish specific regulatory legislation according to the country. In particular, Partial Least Square-Discriminant Analysis (PLS-DA) and Partial Least Square regression (PLSr) were applied and results demonstrated that MicroNIR/Chemometric platform permit to differentiate hemp flours according to the presence of CBD, THC and CBG. In addition, for each cannabinoid, a quantification method was developed in the range 0.001–0.1 %ww, and their performances were evaluated by comparing results to those obtained by the reference procedures. Processing of the real samples provided a suitable correlation and confirmed the capabilities of this innovative platform to be used for the monitoring of the residual content of cannabinoids in hemp flours.

Genotype x Environmental Effects on Yielding Ability and Seed Chemical Composition of Industrial Hemp (Cannabis sativa L.) Varieties Grown in North Dakota, USA

AbstractThe influence of growing conditions in North Dakota on grain yield and seed composition was evaluated for industrial hemp varieties (Cannabis sativa L.) grown in North Dakota, USA. Average grain yield across varieties was 2138 kg ha−1. Crude protein content of undehulled industrial hemp flour from 10 varieties ranged from 32.7% to 35.9%; and oil content ranged from 24.3% to 28.1%. All industrial hemp flours were excellent natural sources of iron (46.7%), manganese (169.1%), copper (29.0%), zinc (28.2%), phosphorus (41.0%), and magnesium (33.7%) on a per serving basis (30 g per serving) for percent recommended daily intake (% RDI). Oils from most of the varieties differed significantly for the fatty acid (FA) profile. The n6/n3 ratio ranged from 3.2 to 5.1. Principal component analysis (PCA) suggested that CFX‐2 and CRS‐1 grew well in North Dakota based on grain yield, flour, and oil quality. In this study, the chemical composition of flour was not influenced by crop year; but crop year did effect the nutritional mineral composition. These results may have important implications for the use of industrial hemp in food applications.

Flour fillers with urea-formaldehyde resin in plywood

Various flours were added as fillers for urea-formaldehyde (UF) resin, and effects on the rheological behavior and the curing properties of the resin were evaluated. The plywood properties such as bonding quality, bending strength, modulus of elasticity, and formaldehyde-release were tested. Five types of flours were used, i.e., rye flour, hemp flour, coconut flour, rice flour, and pumpkin flour. The type of flour had a major influence on the properties of resin mixture such as gel time, solid content, and viscosity. The use of rye and pumpkin flour resulted in a longer gelling time, and the adhesive mixture filled with rice flour did not attain the desired viscosity value needed for the production of plywood. The best mechanical properties and bonding quality were achieved by addition of pumpkin flour. However, the bonding quality of plywood glued with an adhesive filled with every other flour retained good values exceeding 1 N/mm2 as required by the standard EN 314-2 (1993). The use of hemp flour as a filler for UF resin led to a substantial decrease of free formaldehyde content.

Особливості виробництва органічного хліба з використанням конопляного борошна

Особливості виробництва органічного хліба з використанням конопляного борошна

The quality of pork loaves with the addition of hemp seeds, de-hulled hemp seeds, hemp protein and hemp flour

Hemp products available on the market may be used in meat processing as valuable sources of nutrients such as n3 fatty acids, proteins and minerals. They could be used to create functional meat products. The aim of this work was to compare the quality of pork loaves produced with the addition of hemp seeds (5%), de-hulled hemp seeds (5%), hemp flour (5%), and hemp protein (5%). The technological value and the consumers' acceptance were also evaluated. The addition of hemp ingredients increased the products’ hardness and the fibre content. Magnesium, manganese, iron and copper content was also higher in the products with hemp. Polyunsaturated fatty acids content increased in products with de-hulled and whole hemp seeds. Hemp ingredients containing hemp hull decreased the oxidation processes. There was no change in the microbial growth after the addition of all the tested ingredients. The overall acceptability was lower for the products with hemp ingredients, but the taste of meat loaf with de-hulled hemp seeds was comparable with the control product. Consumers declared their willingness to buy these products given the information about their positive health impact.

Development of formulations for sponge cakes made from organic raw materials using the principles of a food products safety management system

To control the safety of sponge cakes made from organic raw materials in line with the HACCP principles, we have developed two sample sponge cakes Winter delight and Exotic. To make the semi-finished sponge cake Winter delight, we used organic buckwheat flour, organic powdered ginger, organic maple sugar, organic eggs, organic peppermint essence. To make the semi-finished sponge cake Exotic, we used organic spelt flour, organic hemp flour, organic powdered rosehip, organic coconut sugar, organic eggs, organic lemon-based essence. It was established that the products developed have high organoleptic properties. Among the physical-chemical indicators, we identified moisture content in both products, which was 25±2 % for the semi-finished sponge cake Winter delight and 24±2 % for the semi-finished sponge cake Exotic. The nutrient and caloric value of products was determined. The amount of proteins for the sponge cake Winter delight was 14.4 g/100 g, for Exotic ‒ 15 g/100 g, the amount of fat ‒ 3.80 and 4.40 g/100 g, the amount of carbohydrates ‒ 50.41 and 55.40 g/100 g, caloric value ‒ 298.84 and 315.80 kcal/100 g, respectively.The HACCP-based plan for the production of sponge cakes makes it possible to manufacture a safe product: we analyzed dangerous factors at each stage of the production process, it was found that the highest degree of risk is inherent to biological factors that might affect the safety of the finished product. We established 4 critical control points, as well as critical boundaries, and designed a HACCP-based plan. We defined the microbiological and toxicological safety indicators for finished products; they do not exceed permissible limits.These results indicate that the use of alternative formulations for semi-finished sponge cakes based on organic raw materials taking into consideration the HACCP approaches makes it possible to create safe products with elevated nutritional value. The results obtained could be applied at enterprises in confectionery industry in order to extend the range of organic products. In addition, given the requirement to implement the HACCP system by all operators in the market of foods, the results of developing the HACCP plan could also be utilized by manufacturers.

RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS

The article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on the basis of organic raw materials, which will expand the range of organic confectionery products. The main difference between the developed biscuit recipes is that instead of wheat flour buckwheat flour, spelled flour and hemp flour were used, and coconut and maple sugar were used as sweeteners. To determine the organoleptic characteristics, a 25-point scale was developed, which includes indicators: taste, smell, appearance, crust state, crumb color. On the basis of the carried out organoleptic assessment, it has been established that the developed biscuits have a pleasant taste and good aroma and are highly appreciated by the tasting commission. Physico-chemical characteristics and safety performance of the developed products were within the normal range. Thanks to the use of non-traditional raw materials, the energy value of biscuits was reduced. On the basis of the obtained data, the expediency of expanding the range of organic confectionery products with new types of biscuits is substantiated.

ОБОСНОВАНИЕ ПРИМЕНЕНИЯ КОМПОЗИЦИЙ БЕЗГЛЮТЕНОВЫХ ВИДОВ МУКИ В ТЕХНОЛОГИИ СПЕЦИАЛИЗИРОВАННЫХ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

Celiac disease is a systemic autoimmune disease caused by prolonged gluten protein intolerance, which is peculiar for genetically predisposed people. The constant increase in the number of people suffering from celiac disease leads to an increase in demand for food products that do not contain proteins of wheat, rye, barley. The purpose of this study consists in grounding the use of compositions of gluten-free types of flour in the technology of bakery confectionery products of specialized purposes. The results of the analysis of the amino acid content of gluten-free flour compositions proved that the composition consisting of 100 % rice flour is incomplete (amino acid score is 16.6–17 %). The composition containing 40 % of rice flour, 30 % of flax flour and 30 % of hemp flour showed the highest biological value of the protein (amino acid score 48.7–97 %). The investigation of the fatty acid content of the compositions demonstrated that the samples, including hemp and flax flours in different ratios, possess a high content of essential polyunsaturated fatty acids, and the ratio of omega-6 and omega-3 fatty acids makes up 5:1–7:1. Samples of biscuit semi-finished products were made for investigation of the possibility to use experimental compositions of flour in the recipe of confectionery products. After tasting the samples, sample No. 1 (100 % of rice flour) – 91 scores and sample No. 3 (40 % of rice flour, 30 % of hemp flour, and 30 % of flax flour) – 89.5 scores, got the highest positions. When analyzing the chemical composition of biscuit semi-finished products, there was established an increase in the concentration of nutrients in samples containing flax and hemp flours. Thus, the protein content increased to 11.1–12.6 %, and fat to 4.9–7.0 %. The use in the recipe of gluten-free flour confectionery compositions based on rice, flax and hemp flours allows to obtain specialized foods enriched with essential biologically active components.

Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread

The aim of the study was to use hemp flour for the production of bread and to determine their impact on selected chemical, texture, organoleptic characteristics, the color of the crumb, changes in the crumb texture, polyphenol profile, the total polyphenol and furan derivatives content. Bread with hemp flour was characterized by significantly higher protein content (13.38–19.29 g/100 g d.m.), in comparison to wheat bread (11.02 g/100 g d.m.). The share of 30 and 50% of hemp flour contributed to the reduction of organoleptic assessment of the bread. The hemp flour content significantly inhibited the changes in the hardness of bread crumb by reducing bread stalling index from 1.12 (wheat bread) to 0.05 (50% of the additive). The share of hemp flour influenced the color of the crumb by increasing its browning index from 29.69 (standard bread) to 46.26 (50% of the additive). The share of hemp flour influenced the polyphenols content by increasing from 256.43 (standard bread) to 673.59 mg GAE/kg (50% of the additive). Formation of such furan derivatives as furfuryl alcohol, furfuryl aldehyde as well as hydroxymethylfurfural was dependent on the participation of hemp flour. For industrial production, the share of hemp flour should not exceed 30%.

Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates

Hemp (Cannabis sativa L.), traditionally cultivated for industrial use and harvested for fibers and seeds, has raised much interest as a sustainable crop in the last years. Recently, hemp seeds and derived oil have started to be used in a variety of food products. Hemp-based food products are considered less allergenic than those from other edible seeds, although this statement has never been experimentally verified. In this study high purity grade hemp flour (HF) and hemp protein isolate (HPI) were obtained through a fast and cheap process starting from defatted hemp cakes, a residue of hempseed oil extraction. HPI resulted enriched at nearly 86% protein, mainly constituted by the storage protein edestin (accounting for 70% total protein). In vitro protein digestibility was determined using a static model of gastrointestinal digestion (GID), which included a final step with purified brush border membrane (BBM) enzyme preparations. HF and HPI showed a high degree of digestibility. The survival of potential bioactive and/or allergenic peptide sequences in digests was investigated by peptidomic analysis. Only a limited number of sequences survived GID. Among them, fragments from 12 seed proteins. These fragments were precursors of sequences with potential bioactive peptides, which might justify the bioactivity of HPI hydrolysates, reported in previous studies. More importantly, all known hemp allergens, including the major thaumatin-like protein and LTP, were entirely eliminated by the HPI production process, neither fragments of the proteins were present after GID. These data support the use of HPI as an ingredient for hypoallergenic foods.

Evaluation of Non-Fermented Dough from Wheat/Barley/Hemp Composites

Abstract Basic wheat-barley flour premixes (70 : 30 and 50 : 50) were enhanced by 5 and 10% of dehulled and hulled hemp seeds wholemeal or by 2 types of hemp fine flour. Barley flour (BF) decreased both protein content and quality by approximately 1.5 and 50%, respectively. In blends, hemp fine flour containing recovered protein level back. BF lowered amylases activity by about 20–25% in maximum; hemp products had no significant effect. Farinograph water absorption was magnified by additions of both alternative flours. Considerable shortening of dough stability and decrease of resistance against over-mixing occurred for all flour tri-composites. Extensigraph dough elasticity increased and extensibility diminished. After dough resting taking 30 min, extensigraph energy of the control sample fell from 141 cm2 to a half as barley flour portion increased. In cereal composites, hemp products demonstrated reversal tendencies. BF lowered water suspension viscosity, but hemp wholemeal H4 and especially fine hemp flour H7 caused a recovery of amylograph maxima to level comparable with wheat control. Correlation analysis confirmed analytical and rheological data agreement – the extensigraph elasticity or energy could be predicted according to the Zeleny value, or the amylograph maximum according to the Falling Number (r = 0.79, 0.90, and 0.65, respectively; P = 99.9%).

Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification

Lactic acid bacteria were isolated from hemp (Cannabis sativa L.) flour, spontaneously fermented dough, and type I sourdough. Isolates were identified and further selected based on pro-technological, nutritional and functional properties. Lactobacillus plantarum/s5, Pediococcus acidilactici/s5, and Leuconostoc mesenteroides/s1 were used as mixed starter to produce hemp sourdough. Significant decreases of the concentration of phytic acid, condensed tannins, and total saponins were observed during fermentation. The in vitro protein digestibility increased up to 90%. Experimental wheat breads were made adding 5% to 15% (w/w) hemp sourdough to the formula, characterized, and compared to baker's yeast wheat bread manufactured without hemp sourdough. The use of hemp sourdough improved the textural features of wheat bread, without adversely affect the sensory profile. Proportionally to the fortification with hemp sourdough, protein digestibility of the breads increased, while the predicted glycemic index significantly decreased (87 vs 100%).This work demonstrated that the fermentation with selected starters improved nutritional functionality of hemp flour, allowing its large-scale use in different food applications, meeting the consumers and producers request for novel fermented baked goods with a well-balanced nutritional profile.

Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread

The aim of the study was to use hemp flour and hemp protein concentrate as natural nutritional and structure-forming agents in gluten-free starch bread and to determine their impact on rheological properties of dough and quality and staling rate of bread crumb. The influence of hemp preparations on rheological characteristics of gluten-free dough was significant. Replacing a portion of starch with hemp flour resulted in a weakening of dough structure, which became more susceptible to deformation, while 20% share of hemp protein concentrate reinforced the structure of the tested dough. The presence of both investigated hemp preparations significantly improved nutritional value of bread. The changes involved increased levels of fiber from 15.2 up to 61.0 g/kg, and dietary fiber from 29.3 to 90.0 g/kg. Supplementation of bread with hemp protein favorably influenced the color of crumb by reducing its lightness from 62.3 to 40.8 and increased bread volume from 633 to 878 mL. Bread enriched with hemp preparations was characterized by improved sensory acceptance, especially in respect to color and flavor. Supplementation of starch bread with preparations based on hemp limited crumb hardening and amylopectin recrystallization during storage.

Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

The aim of this study was to evaluate the effect of substituting 20–60% of corn flour with acorn or hemp flour on the quality, nutritional, pro-health value, and sensory properties of gluten-free biscuits. Partial replacement of corn flour with the mentioned above flours resulted in a significant reduction of biscuit volume and an increase of their hardness. The biscuits in the experiment were significantly darker than the control ones. Increasing the content of both studied flours resulted in a distinct trend of color variation from yellow toward red-purple. The protein content in biscuits with the addition of acorn flour did not differ significantly in comparison with the control biscuits, whereas biscuits with flour hemp contained 40–122% more protein in comparison with the control ones. The total dietary fiber content increased correspondingly with the addition of the investigated flours. The total polyphenols content (TPC) in biscuits with the acorn flour addition increased in the range of 308–801% in relation to the control, and the addition of hemp flour increased the TPC in the range of 41–143%. It was found that acorn flour contributed to higher growth (an average of 367%) of the antioxidant activity of the biscuits in relation to the control samples than the hemp flour (an average of 114%). The control biscuits obtained the highest sensory score, similarly biscuits with 20 and 40% acorn flour addition. The most favorable replacement should be that not more than a 40% substitute of corn flour with acorn flour.