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Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour.
Acta Sci Pol Technol Aliment. 2020 Apr-Jun; 19(2):177-184.AS

Abstract

BACKGROUND

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.

METHODS

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.

RESULTS

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.

CONCLUSIONS

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.

Authors+Show Affiliations

Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey.Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32600014

Citation

Ertaş, Nilgün, and Mine Aslan. "Antioxidant and Physicochemical Properties of Cookies Containing Raw and Roasted Hemp Flour." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 19, no. 2, 2020, pp. 177-184.
Ertaş N, Aslan M. Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour. Acta Sci Pol Technol Aliment. 2020;19(2):177-184.
Ertaş, N., & Aslan, M. (2020). Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour. Acta Scientiarum Polonorum. Technologia Alimentaria, 19(2), 177-184. https://doi.org/10.17306/J.AFS.0795
Ertaş N, Aslan M. Antioxidant and Physicochemical Properties of Cookies Containing Raw and Roasted Hemp Flour. Acta Sci Pol Technol Aliment. 2020 Apr-Jun;19(2):177-184. PubMed PMID: 32600014.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour. AU - Ertaş,Nilgün, AU - Aslan,Mine, PY - 2020/7/1/entrez PY - 2020/7/1/pubmed PY - 2020/7/1/medline KW - cookie KW - functional food KW - hemp seed KW - raw KW - roasted SP - 177 EP - 184 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 19 IS - 2 N2 - BACKGROUND: 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. METHODS: 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. RESULTS: 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. CONCLUSIONS: 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. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/32600014/Antioxidant_and_physicochemical_properties_of_cookies_containing_raw_and_roasted_hemp_flour L2 - https://antibodies.cancer.gov/detail/CPTC-GRB2-1 DB - PRIME DP - Unbound Medicine ER -
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