Department of Food Science and Technology, School of Food Sciences, Laboratory of Chemistry, Analysis & Design of Food Processes, University of West Attica, Athens, Greece.
Department of Food Science and Human Nutrition, Laboratory of Chemistry, Agricultural University of Athens EU-CONEXUS European University, Athens, Greece.
J Food Sci. 2024 Jun;89(6):3230-3247. doi: 10.1111/1750-3841.17128. Epub 2024 May 20.
The effects of the storage process on the quality characteristics of a hemp-enriched "tsoureki" (a rich-dough baked Greek product, rich-dough baked product [RDBP]) were investigated. The wheat flour was substituted with defatted hemp flour at selected ratios (0%-50% hemp:wheat flour). The baked products were stored at 25°C and at specific time intervals (0, 1, 4, 7, 10, and 14 days), and their properties were determined, including moisture content, water activity, structure, texture, color, total phenolic content (TPC), and antioxidant activity. Moreover, analyses of phenolic compounds were performed using quadrupole time of flight liquid chromatography-mass spectroscopy, identifying 14 compounds. Both the first-order kinetic model and modified Avrami equation, including the hemp-to-wheat ratio effect in the rate constant, well described the changes in the quality characteristics. The results showed that storage time and hemp incorporation significantly affected the quality of the product. Water activity decreased from 0.901 to 0.859, whereas moisture content decreased from 30.52%-32.33% (0 days) to 26.97%-27.02% w.b. (14 days) with storage time for all hemp additions. Hardness was greatly affected by hemp flour addition and approached 14.72 and 17.85 N after 14 days of storage for 30% and 50% substitutions, respectively. Springiness and cohesiveness decreased with hemp addition and storage time. The color difference of the hemp-enriched products compared to the control sample increased during storage. TPC increased due to the addition of hemp flour, whereas 14 compounds were identified. Based on property correlation, the hemp-enriched RDBP-tsoureki held its high-quality characteristics for 7 days of storage and contained a significant amount of bioactive compounds. PRACTICAL APPLICATION: Industrially produced, defatted hemp is a promising byproduct that can be used to nutritionally enhance baked goods. Modeling results can be used for the prediction of the properties that define product storage ability and also that the hemp-enriched, rich dough-baked Greek "tsoureki" could be produced while maintaining total phenolic content and antioxidant activity during 7 days of storage. These findings are expected to be used in the future in baked goods industry applications to produce goods with an improved nutritional profile.
研究了储存过程对富含大麻的“tsoureki”（一种富含面团的希腊产品，富含面团的烘焙产品[RDBP]）质量特性的影响。用脱油大麻粉替代部分小麦粉，替代比例为 0%-50%大麻粉：小麦粉。将烘焙产品在 25°C 下储存，并在特定的时间间隔（0、1、4、7、10 和 14 天）进行存储，然后测定其特性，包括水分含量、水分活度、结构、质地、颜色、总酚含量（TPC）和抗氧化活性。此外，使用四极杆飞行时间液质联用分析了酚类化合物，鉴定出 14 种化合物。一阶动力学模型和修正的 Avrami 方程（包括速率常数中的大麻与小麦比例效应）很好地描述了质量特性的变化。结果表明，储存时间和大麻的加入显著影响产品的质量。随着储存时间的延长，水活性从 0.901 降至 0.859，而水分含量从 30.52%-32.33%（0 天）降至 26.97%-27.02%（w.b.）（14 天），所有大麻添加物的情况均如此。随着大麻粉的加入和储存时间的延长，硬度受到很大影响，分别在 30%和 50%替代物储存 14 天后达到 14.72 和 17.85 N。随着大麻粉的加入和储存时间的延长，弹性和内聚性下降。与对照样品相比，富含大麻的产品在储存过程中的色差增加。由于添加了大麻粉，TPC 增加，同时鉴定出 14 种化合物。根据性质相关性，富含大麻的 RDBP-tsoureki 在储存 7 天内保持了高质量特性，并且含有大量的生物活性化合物。实际应用：工业生产的脱油大麻是一种很有前途的副产品，可用于营养增强烘焙食品。建模结果可用于预测定义产品储存能力的特性，还可预测富含大麻的富含面团的希腊“tsoureki”在储存 7 天期间总酚含量和抗氧化活性保持不变的情况下进行生产。这些发现有望在未来的烘焙食品工业应用中得到应用，以生产具有改善的营养特性的产品。
