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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...

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Autores principales: Teterycz, Dorota, Sobota, Aldona, Przygodzka, Dominika, Łysakowska, Paulina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
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.
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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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