Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit

An investigation into the sensory properties of luffa (Luffa cylindrica (L.)) seeds and a comparison to other seeds (flax, sunflower, chia, and hemp)

Consumers are interested in new sustainable ingredients but are unwilling to accept undesirable sensory properties in their food products. Luffa (Luffa cylindrica) is mainly harvested and processed for its fibrous network, which is used as an exfoliator, while its seeds are usually discarded. However, the seeds have been found to have various nutritional benefits. As such, this study investigated the sensory properties of luffa seed powder added to yogurt and compared it to other seed powder (flax, sunflower, chia, and hemp). Consumers (n = 107) evaluated their liking of the different seeds added to yogurt using hedonic scales and the sensory properties using check-all-that-apply (CATA). The luffa seeds when mixed with yogurt were associated with off-colour, off-flavour, metallic, strong flavour, bitter, salty, earthy and decreased consumer liking. The flax and sunflower seeds were found to be sweet, nutty, cooked, mild flavour, and to have a smooth texture. The overall liking scores for the flax and sunflower seed samples were significantly higher than the luffa and hemp samples. Future studies should investigate different drying and roasting treatments to improve the sensory properties of the luffa seeds.

Hemp macromolecules: Crafting sustainable solutions for food and packaging innovation

Industrial hemp has gained increasing interests for its applications in multifaceted areas, including foods, pharmaceuticals and reinforcing materials. The high protein content of hempseeds, presence of essential fatty acids and balanced ratio of omega 6:3 fatty acids, makes hemp an ideal source of choice amongst nutritionists and food product developers. The use of hemp has also been advocated in lowering the risks of certain medical conditions. The antimicrobial and antioxidant feature of oil expands its potential in innovative packaging solutions in the form of coatings or films for shelf-life extension. Fiber from hemp hulls, herd or stalks encourages it as a reinforcement material with eco-friendly attributes. This review explores the applications of hemp in novel product development, with the highlights of its nutritional benefits and antimicrobial efficacy in food and packaging sectors.

Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread

To enable a wider utilization of co-products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer's spent grains (BSG) are processed through microwave pretreatment, and then the microwave-treated BSG (MW-BSG) is added to bread. So far, there has been no investigation on the effect of microwave-pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW-BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water-soluble protein levels in MW-BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material-liquid ratio of BSG to water. The proper addition of MW-BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS-SPME-GC-MS analyses showed that the addition of MW-BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0-10% MW-BSG. Consumers found a maximum level of 6% MW-BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co-products can be utilized through an innovative approach.

A comprehensive review on hempseed protein: Production, functional and nutritional properties, novel modification methods, applications, and limitations

With the global population on the rise, challenges in meeting protein demands are amplified by recent crises, prompting a swift shift to alternative protein sources due to disruptions in the supply chain. Plant-based proteins are gaining momentum due to economic, cultural, and environmental considerations, aligning with the preference for sustainable diets and resulting in more affordable plant-based products. The distinction between drug and industrial hemp fuels demand for its nutritional value, digestibility, low allergenicity, and bioactive properties. Industrial hempseed, featuring minimal Δ9-Tetrahydrocannabinol (THC) content (<0.2 %), emerges as a promising crop, offering high-quality protein and oil. The de-oiled hempseed cake stands as an eco-friendly and promising protein source enriched with phenolic compounds and fiber. Ongoing research seeks to enhance techno-functional properties of hempseed protein, surmounting initial limitations for integration into various foods. A range of techniques, both conventional and innovative, optimize protein characteristics, while modifying plant-based protein structures augments their application potential. Modification approaches like ultrasound, high-pressure homogenization, conjugation, complexation, fibrillization, and enzymatic methods enhance hempseed protein functionality. The review critically evaluates the techno-functional attributes of hempseed protein and explores strategies for customization through structural modifications. Lastly, the review assesses its composition, potential as a plant-based source, addresses challenges, and discusses strategies for enhanced functionality.

Utilization of industrial hemp by-product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich-dough baked Greek product

BACKGROUND

A rich-dough baked Greek product named 'tsoureki' was prepared using non-gluten hemp seed flour at ratios of 0:100, 10:90, 30:70, and 50:50. The effects of hemp flour addition on the properties of 'tsoureki', including physicochemical properties (moisture content, water activity, sorption phenomena), structural properties, textural properties, total phenolic content, antioxidant activity, and sensorial characteristics, as well as the macroscopic structure and morphological characteristics, were studied.

RESULTS

Hemp flour addition affected dough rheology, showing tan δ values < 1, a decrease in both G' and G″ values, while both flow behavior and consistency indices were also significantly affected, which might have an influence on the final baked goods. The Guggenheim-Anderson-de Boer model satisfactorily described sorption data, while both hemp addition and temperature had a significant effect. A significantly higher hardness of 11.55 N, a lower specific volume of 2.65 cm³  g^-1 , and a lower porosity of 0.676 were observed at high hemp additions. The hemp flour level influenced the color of the crumb and crust, and the total color difference (ΔE) increased significantly with the increase in hemp flour. Hemp flour additions were detectable by the naked eye, with an obvious color difference between control and hemp-containing samples. Moreover, the phenolic content and antioxidant capacity were increased, as were some organoleptic characteristics, such as the bitter aftertaste. Concurrently, overall acceptability decreased significantly.

CONCLUSION

Overall, the incorporation of gluten-free defatted hemp seed flour in 'tsoureki' formulations seems to be a promising alternative for improving quality of such rich-dough baked products. © 2022 Society of Chemical Industry.

Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies

BACKGROUND

Food processing produces large volumes of waste that can be transformed into useful and relevant ingredients. The by-product of oil extraction from faveleira seeds is a potentially low-cost raw material that can be used for obtaining functional foods. This study aimed to analyze the physicochemical properties, chemical composition, and antioxidant activity of faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour (FSPCF). Additionally, the chemical composition, antioxidant activity, and physical, microbiological, and sensory aspects of cookies with 0, 25%, or 50% substitution of refined wheat flour (RWF) with FSPCF (0-FSPCF, 25-FSPCF, and 50-FSPCF cookies, respectively) were evaluated.

RESULTS

FSPCF exhibited good physicochemical properties, high antioxidant activity (0.45 ± 0.00 and 42.83 ± 1.30 g TE g^-1 for the DPPH and ABTS methods, respectively), and high polyphenol content (particularly gallic acid at 21015.85 ± 4981.76 g kg^-1 ) and is also rich in minerals and fiber (359.40 ± 1.10 g kg^-1 ). Replacement of RWF with FSPCF increased the activity of antioxidants and the levels of polyphenols, ash, lipids, proteins, and fibers. The 50-FSPCF cookie possessed the highest linoleic acid content (97.50 ± 8.47 g kg^-1 ). Flour replacement influenced the weight of the cookies without affecting the other physical characteristics. The cookies yielded good sensory acceptance and purchase intentions. Contamination was not detected.

CONCLUSION

Faveleira flour possesses high nutritional and bioactive value and can be used as a functional ingredient in cookies and possibly in other bakery products such as bread, cakes, and pastas. © 2022 Society of Chemical Industry.

The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake

The current consumption trends of plant based functional products have encouraged researchers and industry to study the production of protein enriched bakery products as a source of protein. In the context of the circular economy, the press cakes remaining after extraction of juices/oil from plants such as sea buckthorn or hemp can be valorized as they are rich in proteins, fibers and many bioactive compounds. Their use in bread making is a good solution to enrich the nutritional value of bread. Pea protein concentrate, hemp and sea buckthorn ingredients from press cakes by-products were added to whole wheat flour in different percentages and combinations (2% pea protein concentrate; 1% pea + 2% sea buckthorn ingredients; 1% pea + 2% hemp ingredients). Bread samples were obtained through three technological methods: one phase baking process (dough), two phases (sponge and dough) and one phase with dried sourdough added directly into the dough. A control sample (100% wheat whole flour) was considered. The mixtures of whole wheat flour and plant protein ingredients were rheologically tested. The bread samples were physicochemically analyzed (protein, fat, carbohydrates, energy value) and sensory characteristics were evaluated (texture, color and overall acceptability). The changes in the physicochemical characteristics, rheology behavior, microstructure and sensory quality were evaluated and compared. The energy from protein varied from 17.26 to 19.34% which means that all the samples can be considered "a source of protein". Hardness decreased in samples with sponge and dried sourdough which reflect the importance of technology in keeping the freshness of the product. The most appreciated were the samples with pea protein concentrate, with hemp ingredient obtained through an indirect bread making process and the sample with sea buckthorn ingredient prepared through a direct bread making process using dried sourdough.