Harnessing Hemp (Cannabis sativa L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality DOI Creative Commons
Tatiana Capcanari, Eugenia Covaliov, Cătălina Negoița

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 567 - 567

Published: Feb. 8, 2025

This study explores the production and valorization of hemp seed cake protein concentrate (HPC) as a functional ingredient to enhance nutritional quality sensory attributes choux pastry products, specifically éclairs. By integrating varied concentrations HPC (0%, 1%, 5%, 10%, 15%, 20%) into traditional formulations, physicochemical properties, proximate composition, amino acid profile, characteristics resulting pastries were assessed. Sensory assessed using check-all-that-apply (CATA) method, where trained panel selected applicable descriptors from predefined list. Results indicated that incorporation significantly increased content 8.23% in control sample (HPC0%) 11.32% HPC20% formulation improved moisture retention, leading greater exterior interior éclairs volume, increasing 42.15 cm3 51.5 18.34 38.47 cm3, respectively. Furthermore, evaluation revealed pronounced differences such flavor, appearance, mouthfeel, with optimal profiles noted at 10% inclusion. The analysis demonstrated balanced particularly essential acids, emphasizing HPC’s potential valuable source, significant contributions leucine (8.17 g/100 g protein), isoleucine (5.56 phenylalanine (6.31 well notable levels immunoactive acids arginine (10.92 protein) glutamic (20.16 protein). These findings highlight benefits enrichment, supporting development healthier bakery products contributing sustainable food practices within industry.

Language: Английский

Harnessing Hemp (Cannabis sativa L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality DOI Creative Commons
Tatiana Capcanari, Eugenia Covaliov, Cătălina Negoița

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 567 - 567

Published: Feb. 8, 2025

This study explores the production and valorization of hemp seed cake protein concentrate (HPC) as a functional ingredient to enhance nutritional quality sensory attributes choux pastry products, specifically éclairs. By integrating varied concentrations HPC (0%, 1%, 5%, 10%, 15%, 20%) into traditional formulations, physicochemical properties, proximate composition, amino acid profile, characteristics resulting pastries were assessed. Sensory assessed using check-all-that-apply (CATA) method, where trained panel selected applicable descriptors from predefined list. Results indicated that incorporation significantly increased content 8.23% in control sample (HPC0%) 11.32% HPC20% formulation improved moisture retention, leading greater exterior interior éclairs volume, increasing 42.15 cm3 51.5 18.34 38.47 cm3, respectively. Furthermore, evaluation revealed pronounced differences such flavor, appearance, mouthfeel, with optimal profiles noted at 10% inclusion. The analysis demonstrated balanced particularly essential acids, emphasizing HPC’s potential valuable source, significant contributions leucine (8.17 g/100 g protein), isoleucine (5.56 phenylalanine (6.31 well notable levels immunoactive acids arginine (10.92 protein) glutamic (20.16 protein). These findings highlight benefits enrichment, supporting development healthier bakery products contributing sustainable food practices within industry.

Language: Английский

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