Effect of Hempseed Cake (Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips

Abstract

Hempseed (Cannabis sativa L.) cake is a by-product after cold-pressing of oil from the hempseed, which is rich in protein and fiber. This study investigated the effect of hempseed cake incorporation on the physicochemical and antioxidant properties of reconstructed potato chips. Varying levels of hempseed cake (0, 5%, 10%, 15%, and 20%) were added, and the results showed that the addition of hempseed cake at 20% level significantly increased the protein and total dietary fiber content from 2.74 ± 0.62 g/100 g to 9.66 ± 0.28 g/100 g and from 2.76 ± 0.31 g/100 g to 13.57 ± 0.42 g/100 g, respectively. In addition, a 20% reduction in lipid content was observed in the 20% hempseed cake addition group. Furthermore, lightness value (L*) was significantly reduced from 72.23 ± 1.22 to 46.40 ± 1.76, while the hardness was enhanced with a higher level of hempseed cake supplementation in the potato chips sample. Compared with the control (no hempseed cake), the supplement of 20% cake increased the total phenolic content from 0.19 ± 0.01 to 0.26 ± 0.01 mg GAE/g. The ABTS radical scavenging rate was also significantly enhanced with the increased levels of hemp cake. However, the peroxide value and TBARS results showed that the addition of hempseed cake accelerated the lipid oxidation in the sample, possibly due to the highly unsaturated fatty acid residues in the hempseed cake. The results suggested that more research is needed for the incorporation of hempseed cake in potato chips.

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

“…Hemp flour has a characteristic brown color, so its addition depresses the initial yellow color of the product. This might be attributed to darkgreen to brown to yellowish color of hemp proteins, to Maillard reaction products producing brown pigments, and to phenolic compounds of the defatted hemp seed flour, 18,21,59 as well as to the yellow color of added eggs. Moreover, an increase in hemp flour in the formulation resulted in a decrease in the b* parameter, especially in crust, though it appeared less affected.…”

“…15,16 Whole hemp seeds have a lipid content of 25-35%, a protein content of 20-25%, a carbohydrate content of 20-30%, and a dietary fiber content of 10-15%, as well as all 20 amino acids. [17][18][19][20][21] The two main proteins in hemp seed are edestin and albumin. 22 The oil extracted from hemp seeds is rich in omega-3 fatty acids and has a very favorable ω-3/ω-6 ratio (∼3:1).…”

“…Hemp seed protein has been well known for its excellent digestibility and desirable essential amino acid composition. 5,17,18,21 Hemp seed cake, as a rich source of protein and energy, can be converted into a nutritious high-protein flour. Hence it is a prominent ingredient used in food product development and production.…”

“…Industrial hemp ( Cannabis sativa L.) is an annual herbaceous plant that belongs to the Cannabinaceae family and has been an important source of food, fiber, medicine, and a psychoactive/religious drug 15,16 . Whole hemp seeds have a lipid content of 25–35%, a protein content of 20–25%, a carbohydrate content of 20–30%, and a dietary fiber content of 10–15%, as well as all 20 amino acids 17‐21 . The two main proteins in hemp seed are edestin and albumin 22 .…”

“…The by‐product, known as hemp flour, after oil extraction (defatted hemp seed cake/meal), is a rich source of high‐quality storage proteins. Hemp seed protein has been well known for its excellent digestibility and desirable essential amino acid composition 5,17,18,21 . Hemp seed cake, as a rich source of protein and energy, can be converted into a nutritious high‐protein flour.…”