Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.
The purpose of this article is to present possibilities for obtaining a new type of probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2%, 4%, 6%, 8% and 10%). Hemp press cake is a by-product that remains after the cold pressing of industrial hemp (Cannabis sativ...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2023-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/416463 |
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| author | Gjore Nakov Biljana Trajkovska Zlatin Zlatev Marko Jukić Jasmina Lukinac |
| author_facet | Gjore Nakov Biljana Trajkovska Zlatin Zlatev Marko Jukić Jasmina Lukinac |
| author_sort | Gjore Nakov |
| collection | DOAJ |
| description | The purpose of this article is to present possibilities for obtaining a new type of probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2%, 4%, 6%, 8% and 10%). Hemp press cake is a by-product that remains after the cold pressing of industrial hemp (Cannabis sativa L.). The Principal component analysis showed that the amounts of 4 to 10% had a significant effect, and the amount of 2% HPCF had no effect on the physicochemical characteristics of probiotic yoghurt. By the resulting regression model and linear programming algorithm was determined the amount of 4.04% HPCF as the most appropriate in probiotic yoghurt, which was also confirmed in the sensory analysis. The amount of total polyphenols and antioxidant activity significantly increased with the addition of hemp press cake flour from 41.46 mg GAE/mL and 32.2% DPPH inhibition to 111.16 mg GAE/mL to and 55.6% DPPH inhibition in probiotic yoghurt with 10% HPCF. |
| format | Article |
| id | doaj-art-706227117eeb416abdee7cb5675a9cbe |
| institution | Kabale University |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-706227117eeb416abdee7cb5675a9cbe2025-08-20T03:34:01ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252023-01-0173131110.15567/mljekarstvo.2023.0101Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.Gjore Nakov0Biljana Trajkovska1Zlatin Zlatev2Marko Jukić3Jasmina Lukinac4Technical University of Sofia, College of Sliven, 8800 Sliven, BulgariaUniversity “St. Kliment Ohridski”, Faculty of Biotechnical Sciences, 7000 Bitola, R.N. MacedoniaTrakia University, Faculty of Technics and Technologies, 8602 Yambol, BulgariaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology, 31000 Osijek, CroatiaJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology, 31000 Osijek, CroatiaThe purpose of this article is to present possibilities for obtaining a new type of probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2%, 4%, 6%, 8% and 10%). Hemp press cake is a by-product that remains after the cold pressing of industrial hemp (Cannabis sativa L.). The Principal component analysis showed that the amounts of 4 to 10% had a significant effect, and the amount of 2% HPCF had no effect on the physicochemical characteristics of probiotic yoghurt. By the resulting regression model and linear programming algorithm was determined the amount of 4.04% HPCF as the most appropriate in probiotic yoghurt, which was also confirmed in the sensory analysis. The amount of total polyphenols and antioxidant activity significantly increased with the addition of hemp press cake flour from 41.46 mg GAE/mL and 32.2% DPPH inhibition to 111.16 mg GAE/mL to and 55.6% DPPH inhibition in probiotic yoghurt with 10% HPCF.https://hrcak.srce.hr/file/416463probiotic yoghurtvalorizationhemp seed |
| spellingShingle | Gjore Nakov Biljana Trajkovska Zlatin Zlatev Marko Jukić Jasmina Lukinac Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. Mljekarstvo probiotic yoghurt valorization hemp seed |
| title | Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. |
| title_full | Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. |
| title_fullStr | Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. |
| title_full_unstemmed | Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. |
| title_short | Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L. |
| title_sort | quality characteristics of probiotic yoghurt enriched with honey and by products left after the production of hemp oil by cold pressing the seeds of cannabis sativa l |
| topic | probiotic yoghurt valorization hemp seed |
| url | https://hrcak.srce.hr/file/416463 |
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