Table 2 Applications of hemp seed products in food
From: Industrial hemp seed: from the field to value-added food ingredients
Application | Functionality in food | Reference |
|---|---|---|
Bakery products | ||
Cookies: substitution of wheat flour (up to 20%) with hemp flour (raw or roasted) | Hemp flour containing cookies had higher ash, protein, phenolic content and anti-oxidant activity but were softer | (Ertaş and Aslan 2020) |
Starch based gluten free bread: partial substitution of starch in recipe with flour or protein-enriched fractions | Part substitution of starch with hemp flour weakened dough structure, while incorporation of hemp protein concentrate (20%) reinforced dough structure. Both incorporation of hemp flour/hemp protein concentrate improved nutritional value and sensory properties | (Korus et al. 2017) |
Bread: partial substitution of wheat flour (up to 80%) with hemp seed flour made from pressed hemp seed cake | Bread with hemp seed flour had higher nutritional value; dough stability and strength was not affected by up to 10% substitution of hemp flour | (Pojić et al. 2015) |
Beverages | ||
Fermented drinks: hemp drink (containing 3% hemp seed) or 1:1 (v/v) mixtures of hemp-soy or hemp-rice drinks fermented with probiotics | Hemp seed fermented drinks had strong prebiotic activity; basis for producing prebiotic and probiotic plant-based drinks for the alternative dairy market by fermentation | (Nissen et al. 2020) |
Hemp seed milk beverage: non-thermal processed hemp milk (4% protein, 5% fat) | High pressure homogenisation (up to 60 MPa) in combination with pH shift (to pH 12) may be used to produce physically and oxidatively stable milk | (Wang et al. 2018) |
Confectionery | ||
Extruded energy bars: partial substitution of rice flour (up to 40%) with defatted or whole hemp powder | Bulk density increased while equilibrium moisture content decreased with hemp powder incorporation; bar made with extruded rice/20% whole hemp had higher overall sensory acceptability | (Norajit et al. 2011) |
Plant-based meat analogues | ||
High moisture extrusion formulations: partial substitution of soy protein isolate with hemp protein concentrate in meat analogue formulations | Extrusion in twin screw co-rotating extruder was possible with up to 60% wt. replacement of soy protein isolate and resulted in a meat analogue with a comparable texture to soy protein isolate alone | (Zahari et al. 2020) |