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Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread

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dc.contributor.author CAPCANARI, Tatiana
dc.contributor.author COVALIOV, Eugenia
dc.contributor.author Cătălina NEGOIŢA, Cătălina
dc.contributor.author SIMINIUC, Rodica
dc.contributor.author CHIRSANOVA, Aurica
dc.contributor.author REŞITCA, Vladislav
dc.contributor.author ŢURCANU, Dinu
dc.date.accessioned 2024-06-04T08:49:15Z
dc.date.available 2024-06-04T08:49:15Z
dc.date.issued 2023
dc.identifier.citation CAPCANARI, Tatiana et al. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread. In: Foods, 2023, Nr. 12. art. nr. 4327. ISSN 2304-8158. en_US
dc.identifier.issn 2304-8158
dc.identifier.uri https://doi.org/10.3390/foods12234327
dc.identifier.uri http://repository.utm.md/handle/5014/27300
dc.description Acces full text - https://doi.org/10.3390/foods12234327 en_US
dc.description.abstract Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between “slightly like” and “like it very much”. en_US
dc.language.iso en en_US
dc.publisher MDPI (Basel, Switzerland) en_US
dc.relation.ispartofseries Foods;2023, Nr. 12
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject Cannabis sativa L. en_US
dc.subject hemp seed cake flour en_US
dc.subject bread en_US
dc.subject proteins en_US
dc.subject amino acids en_US
dc.subject phenols en_US
dc.subject antioxidant activity en_US
dc.title Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread en_US
dc.type Article en_US


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