Harnessing Hemp (<i>Cannabis sativa</i> L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality
This study explores the production and valorization of hemp seed cake protein concentrate (HPC) as a functional ingredient to enhance the nutritional quality and sensory attributes of choux pastry products, specifically éclairs. By integrating varied concentrations of HPC (0%, 1%, 5%, 10%, 15%, and...
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MDPI AG
2025-02-01
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| author | Tatiana Capcanari Eugenia Covaliov Cătălina Negoița |
| author_facet | Tatiana Capcanari Eugenia Covaliov Cătălina Negoița |
| author_sort | Tatiana Capcanari |
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| description | This study explores the production and valorization of hemp seed cake protein concentrate (HPC) as a functional ingredient to enhance the nutritional quality and sensory attributes of choux pastry products, specifically éclairs. By integrating varied concentrations of HPC (0%, 1%, 5%, 10%, 15%, and 20%) into traditional formulations, the physicochemical properties, proximate composition, amino acid profile, and sensory characteristics of the resulting pastries were assessed. Sensory attributes were assessed using the check-all-that-apply (CATA) method, where a trained panel selected applicable descriptors from a predefined list. Results indicated that the incorporation of HPC significantly increased protein content from 8.23% in the control sample (HPC0%) to 11.32% in the HPC20% formulation and improved moisture retention, leading to greater exterior and interior éclairs volume, increasing from 42.15 cm<sup>3</sup> to 51.5 cm<sup>3</sup> and from 18.34 cm<sup>3</sup> to 38.47 cm<sup>3</sup>, respectively. Furthermore, sensory evaluation revealed pronounced differences in attributes such as flavor, appearance, and mouthfeel, with optimal sensory profiles noted at 10% HPC inclusion. The amino acid analysis demonstrated a balanced composition, particularly of essential amino acids, emphasizing HPC’s potential as a valuable protein source, with significant contributions from leucine (8.17 g/100 g protein), isoleucine (5.56 g/100 g protein), and phenylalanine (6.31 g/100 g protein), as well as notable levels of immunoactive amino acids such as arginine (10.92 g/100 g protein) and glutamic acid (20.16 g/100 g protein). These findings highlight the significant nutritional benefits of HPC enrichment, supporting the development of healthier bakery products and contributing to sustainable food practices within the industry. |
| format | Article |
| id | doaj-art-1f02f7409e33428696e46a6a1efcaaf9 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-1f02f7409e33428696e46a6a1efcaaf92025-08-20T03:12:02ZengMDPI AGFoods2304-81582025-02-0114456710.3390/foods14040567Harnessing Hemp (<i>Cannabis sativa</i> L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry QualityTatiana Capcanari0Eugenia Covaliov1Cătălina Negoița2Department of Food and Nutrition, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaDepartment of Food and Nutrition, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaDepartment of Food and Nutrition, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, MoldovaThis study explores the production and valorization of hemp seed cake protein concentrate (HPC) as a functional ingredient to enhance the nutritional quality and sensory attributes of choux pastry products, specifically éclairs. By integrating varied concentrations of HPC (0%, 1%, 5%, 10%, 15%, and 20%) into traditional formulations, the physicochemical properties, proximate composition, amino acid profile, and sensory characteristics of the resulting pastries were assessed. Sensory attributes were assessed using the check-all-that-apply (CATA) method, where a trained panel selected applicable descriptors from a predefined list. Results indicated that the incorporation of HPC significantly increased protein content from 8.23% in the control sample (HPC0%) to 11.32% in the HPC20% formulation and improved moisture retention, leading to greater exterior and interior éclairs volume, increasing from 42.15 cm<sup>3</sup> to 51.5 cm<sup>3</sup> and from 18.34 cm<sup>3</sup> to 38.47 cm<sup>3</sup>, respectively. Furthermore, sensory evaluation revealed pronounced differences in attributes such as flavor, appearance, and mouthfeel, with optimal sensory profiles noted at 10% HPC inclusion. The amino acid analysis demonstrated a balanced composition, particularly of essential amino acids, emphasizing HPC’s potential as a valuable protein source, with significant contributions from leucine (8.17 g/100 g protein), isoleucine (5.56 g/100 g protein), and phenylalanine (6.31 g/100 g protein), as well as notable levels of immunoactive amino acids such as arginine (10.92 g/100 g protein) and glutamic acid (20.16 g/100 g protein). These findings highlight the significant nutritional benefits of HPC enrichment, supporting the development of healthier bakery products and contributing to sustainable food practices within the industry.https://www.mdpi.com/2304-8158/14/4/567oil seed cakehempprotein concentrateamino acidsustainabilitychoux pastry |
| spellingShingle | Tatiana Capcanari Eugenia Covaliov Cătălina Negoița Harnessing Hemp (<i>Cannabis sativa</i> L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality Foods oil seed cake hemp protein concentrate amino acid sustainability choux pastry |
| title | Harnessing Hemp (<i>Cannabis sativa</i> L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality |
| title_full | Harnessing Hemp (<i>Cannabis sativa</i> L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality |
| title_fullStr | Harnessing Hemp (<i>Cannabis sativa</i> L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality |
| title_full_unstemmed | Harnessing Hemp (<i>Cannabis sativa</i> L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality |
| title_short | Harnessing Hemp (<i>Cannabis sativa</i> L.) Seed Cake Proteins: From Concentrate Production to Enhanced Choux Pastry Quality |
| title_sort | harnessing hemp i cannabis sativa i l seed cake proteins from concentrate production to enhanced choux pastry quality |
| topic | oil seed cake hemp protein concentrate amino acid sustainability choux pastry |
| url | https://www.mdpi.com/2304-8158/14/4/567 |
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