The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

Abstract

Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management.

Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage

“…The water holding capacity (WHC) of the BM-based fermented samples was assessed using the centrifugation method, as per Grasso et al [ 20 ]. The color of the BM-based fermented drink was evaluated using a colorimeter (Konica Minolta, Chroma Meter, CR400, Osaka, Japan), following the methodology outlined by Nakov et al [ 9 ]. Parameters such as L* value (lightness), a* value (red-green intensity), and b* value (yellow-blue intensity) were measured for the BM samples.…”

“…To determine the total polyphenols (TPC) and antioxidant activity of BM-based fermented samples with different BP content, extraction was performed by mixing 10 g of the sample with 30 mL of an 80:20 methanol:water solution on a magnetic stirrer for 30 min. The mixture was then transferred to a centrifuge tube and centrifuged at 8000 rpm at 4 °C for 30 min [ 9 ].…”

“…After the reaction time, the absorbance of the samples at 760 nm was measured using a UV-1800 UV-VIS spectrophotometer (Shimadzu, Japan). Results were expressed as µg gallic acid equivalent (GAE) per ml of fresh sample weight [ 9 ].…”

“…Various types of BM are produced, including cultured buttermilk, sweet cream buttermilk, sour cream buttermilk, and commercial buttermilk [ 7 ]. On the other hand, dairy products are frequently enriched with a variety of ingredients such as fruit [ 8 ] and press cake flour [ 9 , 10 ] to amplify their positive health-promoting effects.…”

Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

“…60 g of protein/100 g, Gul et al [ 3 ] reported app. 37% protein in hazelnut press cake, and Nakov et al [ 4 ] reported 34 g protein/100 g of hemp press cake. Camelina press cake is rich in polyphenols, such as protocatechuic acid, catehin, and p -hydroxybenzoic acid, and contains glucosinolates [ 5 ].…”