THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD
The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to dete...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5659 |
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| author | GJORE NAKOV NATALIJA ATANASOVA-PANCEVSKA SILVIYA IVANOVA MARIA NIKOLOVA IVAN DIMOV MARKO JUKIĆ JASMINA LUKINAC |
| author_facet | GJORE NAKOV NATALIJA ATANASOVA-PANCEVSKA SILVIYA IVANOVA MARIA NIKOLOVA IVAN DIMOV MARKO JUKIĆ JASMINA LUKINAC |
| author_sort | GJORE NAKOV |
| collection | DOAJ |
| description | The aim of this paper is to determine the impact of hemp
press cake flour (HPCF) on fatty acids and the microbiological quality of
gluten-free bread. Seven types of gluten-free bread with different amounts
of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas
chromatography was used to determinate the amounts of individual fatty
acids, as well as the groups of fatty acids (saturated fatty acids,
monounsaturated fatty acids, polyunsaturated fatty acids, branched fatty
acids). HPCF contains significantly higher content of linoleic acid, αlinoleic acid, omega - 3 fatty acids and Omega - 6 fatty acids compared to
rice flour, which indicates that replacing rice flour with HPCF will
contribute to a statistically significant difference (p < 0.05) in the content of
these essential fatty acids in different types of bread. The change in the
microbiological quality of the gluten-free bread with different amounts of
HPCF starts thirty-six hours after the production. |
| format | Article |
| id | doaj-art-aee71d21a1ed4aafbf7b230fe2a638d6 |
| institution | Kabale University |
| issn | 1582-540X |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-aee71d21a1ed4aafbf7b230fe2a638d62025-01-10T11:12:26ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2024-09-0125331332410.29081/ChIBA.2024.599THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREADGJORE NAKOV 0NATALIJA ATANASOVA-PANCEVSKA1SILVIYA IVANOVA 2MARIA NIKOLOVA 3IVAN DIMOV 4MARKO JUKIĆ 5JASMINA LUKINAC6 College of Sliven, Technical University of Sofia, 8800 Sliven, BulgariaFaculty of Natural Sciences and Mathematics-Skopje, Ss. Cyril and Methodius University in Skopje, 1000 Skopje, R. N. Macedonia Istitute of Cryobiology and Food Technologies, Agricultural Academy - Sofia,1407 Sofia, Bulgaria College of Sliven, Technical University of Sofia, 8800 Sliven, Bulgaria College of Sliven, Technical University of Sofia, 8800 Sliven, BulgariaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, CroatiaThe aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to determinate the amounts of individual fatty acids, as well as the groups of fatty acids (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, branched fatty acids). HPCF contains significantly higher content of linoleic acid, αlinoleic acid, omega - 3 fatty acids and Omega - 6 fatty acids compared to rice flour, which indicates that replacing rice flour with HPCF will contribute to a statistically significant difference (p < 0.05) in the content of these essential fatty acids in different types of bread. The change in the microbiological quality of the gluten-free bread with different amounts of HPCF starts thirty-six hours after the production. https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5659fatty acidgluten free breadhemp press cake flourmicrobiology of bread |
| spellingShingle | GJORE NAKOV NATALIJA ATANASOVA-PANCEVSKA SILVIYA IVANOVA MARIA NIKOLOVA IVAN DIMOV MARKO JUKIĆ JASMINA LUKINAC THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry fatty acid gluten free bread hemp press cake flour microbiology of bread |
| title | THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD |
| title_full | THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD |
| title_fullStr | THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD |
| title_full_unstemmed | THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD |
| title_short | THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD |
| title_sort | effect of hemp prеss cake flour on fatty acids composition and microbiological quality of gluten free bread |
| topic | fatty acid gluten free bread hemp press cake flour microbiology of bread |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202403&vol=3&aid=5659 |
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