Hemp seed’s (Cannabis Sativa L) nutritional potential for the development of snack functional foods☆
Current trends in the snack bar market emphasize the incorporation of alternative protein sources while simultaneously addressing the criteria of being both “high in fiber” and “high in protein”. Hemp seed, the seed of non-psychoactive Cannabis Sativa L, stands out as a significant source of protein...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2023-01-01
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| Series: | Oilseeds and fats, crops and lipids |
| Subjects: | |
| Online Access: | https://www.ocl-journal.org/articles/ocl/full_html/2023/01/ocl230024/ocl230024.html |
| _version_ | 1797343857824759808 |
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| author | Presa-Lombardi Joaquín García Florencia Gutierrez-Barrutia Maria Belen Cozzano Sonia |
| author_facet | Presa-Lombardi Joaquín García Florencia Gutierrez-Barrutia Maria Belen Cozzano Sonia |
| author_sort | Presa-Lombardi Joaquín |
| collection | DOAJ |
| description | Current trends in the snack bar market emphasize the incorporation of alternative protein sources while simultaneously addressing the criteria of being both “high in fiber” and “high in protein”. Hemp seed, the seed of non-psychoactive Cannabis Sativa L, stands out as a significant source of protein, dietary fiber, minerals, and unsaturated fats. This study aims to explore the nutritional potential of hemp seed to develop a functional food that responds to the needs of such a market highly demanding of plant-based alternatives. Along with seeds protein nutritional quality analysis and lipid profile characterization, three snack bar samples containing hemp seed as a functional ingredient were formulated, according to nutritional claims regulations. Two products with 20% hemp met sensory acceptability criteria. This study suggests hemp seed as a potential functional food ingredient to meet the demand for plant-based alternatives, offering quality protein, digestive benefits due to its high fiber content and an optimal omega 6 to omega 3 ratio. However, there appears to be an upper limit for hemp seed in product formulations due to sensory issues. This study showed that adding more than 40% to a snack bar significantly reduced consumer acceptability and purchase intent. |
| first_indexed | 2024-03-08T10:53:54Z |
| format | Article |
| id | doaj.art-02938c523a364f0d81e34cfab667e91d |
| institution | Directory Open Access Journal |
| issn | 2272-6977 2257-6614 |
| language | English |
| last_indexed | 2024-03-08T10:53:54Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | Oilseeds and fats, crops and lipids |
| spelling | doaj.art-02938c523a364f0d81e34cfab667e91d2024-01-26T16:41:00ZengEDP SciencesOilseeds and fats, crops and lipids2272-69772257-66142023-01-01302410.1051/ocl/2023025ocl230024Hemp seed’s (Cannabis Sativa L) nutritional potential for the development of snack functional foods☆Presa-Lombardi Joaquínhttps://orcid.org/0009-0001-0912-6000García Florenciahttps://orcid.org/0009-0007-1522-4049Gutierrez-Barrutia Maria Belenhttps://orcid.org/0000-0002-6169-032XCozzano Soniahttps://orcid.org/0000-0002-7200-0005Current trends in the snack bar market emphasize the incorporation of alternative protein sources while simultaneously addressing the criteria of being both “high in fiber” and “high in protein”. Hemp seed, the seed of non-psychoactive Cannabis Sativa L, stands out as a significant source of protein, dietary fiber, minerals, and unsaturated fats. This study aims to explore the nutritional potential of hemp seed to develop a functional food that responds to the needs of such a market highly demanding of plant-based alternatives. Along with seeds protein nutritional quality analysis and lipid profile characterization, three snack bar samples containing hemp seed as a functional ingredient were formulated, according to nutritional claims regulations. Two products with 20% hemp met sensory acceptability criteria. This study suggests hemp seed as a potential functional food ingredient to meet the demand for plant-based alternatives, offering quality protein, digestive benefits due to its high fiber content and an optimal omega 6 to omega 3 ratio. However, there appears to be an upper limit for hemp seed in product formulations due to sensory issues. This study showed that adding more than 40% to a snack bar significantly reduced consumer acceptability and purchase intent.https://www.ocl-journal.org/articles/ocl/full_html/2023/01/ocl230024/ocl230024.htmlhemp seedfunctional foodshemp proteinhealthy snacksalternative protein |
| spellingShingle | Presa-Lombardi Joaquín García Florencia Gutierrez-Barrutia Maria Belen Cozzano Sonia Hemp seed’s (Cannabis Sativa L) nutritional potential for the development of snack functional foods☆ Oilseeds and fats, crops and lipids hemp seed functional foods hemp protein healthy snacks alternative protein |
| title | Hemp seed’s (Cannabis Sativa L) nutritional potential for the development of snack functional foods☆ |
| title_full | Hemp seed’s (Cannabis Sativa L) nutritional potential for the development of snack functional foods☆ |
| title_fullStr | Hemp seed’s (Cannabis Sativa L) nutritional potential for the development of snack functional foods☆ |
| title_full_unstemmed | Hemp seed’s (Cannabis Sativa L) nutritional potential for the development of snack functional foods☆ |
| title_short | Hemp seed’s (Cannabis Sativa L) nutritional potential for the development of snack functional foods☆ |
| title_sort | hemp seed s cannabis sativa l nutritional potential for the development of snack functional foods☆ |
| topic | hemp seed functional foods hemp protein healthy snacks alternative protein |
| url | https://www.ocl-journal.org/articles/ocl/full_html/2023/01/ocl230024/ocl230024.html |
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