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Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation
Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical prop...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7971538/ https://www.ncbi.nlm.nih.gov/pubmed/33735229 http://dx.doi.org/10.1371/journal.pone.0248790 |
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author | Teterycz, Dorota Sobota, Aldona Przygodzka, Dominika Łysakowska, Paulina |
author_facet | Teterycz, Dorota Sobota, Aldona Przygodzka, Dominika Łysakowska, Paulina |
author_sort | Teterycz, Dorota |
collection | PubMed |
description | Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical properties, cooking quality, texture parameters and sensory properties of durum wheat pasta. The samples were fortified with 5–40% of commercially available hemp flour or 2.5–10% of hemp cake obtained from hemp seed oil pressing. Our study showed that the addition of hemp seed raw materials led to an increase in the protein, total dietary fiber (TDF), ash and fat content in the pasta samples. Due to its lower granulation and higher nutritional value, hemp flour was found to be a better raw material for the fortification of pasta than hemp cake. Pasta enriched with hemp flour at the level of 30–40% contains 19.53–28.87% d.m. of protein and 17.02–21.49% d.m. of TDF and according to the EU, a definition can be described as a high-protein and high-fiber products. All enriched pasta samples were also characterized by safe Δ-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) content, and their sensory properties were accepted by consumers. |
format | Online Article Text |
id | pubmed-7971538 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-79715382021-03-31 Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation Teterycz, Dorota Sobota, Aldona Przygodzka, Dominika Łysakowska, Paulina PLoS One Research Article Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical properties, cooking quality, texture parameters and sensory properties of durum wheat pasta. The samples were fortified with 5–40% of commercially available hemp flour or 2.5–10% of hemp cake obtained from hemp seed oil pressing. Our study showed that the addition of hemp seed raw materials led to an increase in the protein, total dietary fiber (TDF), ash and fat content in the pasta samples. Due to its lower granulation and higher nutritional value, hemp flour was found to be a better raw material for the fortification of pasta than hemp cake. Pasta enriched with hemp flour at the level of 30–40% contains 19.53–28.87% d.m. of protein and 17.02–21.49% d.m. of TDF and according to the EU, a definition can be described as a high-protein and high-fiber products. All enriched pasta samples were also characterized by safe Δ-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) content, and their sensory properties were accepted by consumers. Public Library of Science 2021-03-18 /pmc/articles/PMC7971538/ /pubmed/33735229 http://dx.doi.org/10.1371/journal.pone.0248790 Text en © 2021 Teterycz et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Teterycz, Dorota Sobota, Aldona Przygodzka, Dominika Łysakowska, Paulina Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation |
title | Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation |
title_full | Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation |
title_fullStr | Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation |
title_full_unstemmed | Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation |
title_short | Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation |
title_sort | hemp seed (cannabis sativa l.) enriched pasta: physicochemical properties and quality evaluation |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7971538/ https://www.ncbi.nlm.nih.gov/pubmed/33735229 http://dx.doi.org/10.1371/journal.pone.0248790 |
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