Department of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Lublin, Poland.
Chair and Department of Forensic Medicine, Medical University of Lublin, Lublin, Poland.
PLoS One. 2021 Mar 18;16(3):e0248790. doi: 10.1371/journal.pone.0248790. eCollection 2021.
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.
麻籽（大麻属植物）含有大量的营养物质，例如蛋白质、膳食纤维、矿物质和不饱和脂肪酸，这使它们成为食品生产中很好的强化成分。本研究的目的是确定添加麻籽对硬质小麦面食的理化性质、烹饪质量、质地参数和感官特性的影响。研究中使用了市售的麻籽粉或从麻籽油压榨中获得的麻籽饼，分别以 5-40%和 2.5-10%的比例添加到样品中。我们的研究表明，添加麻籽原料会导致面食样品中的蛋白质、总膳食纤维（TDF）、灰分和脂肪含量增加。由于麻籽粉的颗粒较小且营养价值更高，因此相对于麻籽饼而言，它是更适合用于面食强化的原料。添加 30-40%麻籽粉的面食中含有 19.53-28.87%干物质的蛋白质和 17.02-21.49%干物质的 TDF，根据欧盟的定义，可以将其描述为高蛋白和高膳食纤维产品。所有富含麻籽的面食样品的 Δ-9-四氢大麻酚（THC）和大麻二酚（CBD）含量都在安全范围内，且其感官特性被消费者所接受。
