Enrichment of camel yogurt using hemp seeds as a rich source of omega 3 and physicochemical evaluation

Abstract

SummaryCannabis sativa L. seeds (hemp) have a high level of omega 3 and 6 fatty acids; therefore, it has the potential to nutrition properties of the food product. In the present study, camel yogurt enriched with hemp seeds was prepared at four concentrations (0%, 1%, 3%, 5%). Several tests such as pH level, titratable acidity, syneresis, water holding capacity (WHC), viscosity, phenolic component, DPPH inhibition and sensory evaluation were determined during 0, 7, 14 and 21 days at 4 °C. At the end of storage, fatty acid profile and scanning electron microscopy (SEM) were performed on control and optimal treatments. The results illustrated that lowest pH (3.79) corresponded to treatment supplemented with 5% hemp seeds. On the 21st day, the lowest syneresis (7.04%) and also the highest viscosity (157.50 mPa.s) and WHC (17.02%) were attributed to camel yogurt containing 3% hemp seeds. The phenolic components (14.14 mg gallic acid 100 g−1) and antioxidant features (20.21%) were elevated by adding hemp seed (to 5%), but increasing shelf life had an adverse effect on these factors (P < 0.05). The sensory assessment of treatments with 3% of hemp seeds had the most desirability degree on the 14th day. The saturated and unsaturated fatty acids significantly decreased and increased with 3% hemp seeds (optimal) compared with control, respectively. The SEM also exhibited better structural microscopy in optimal treatment compared to yogurt with no additives. Hence, hemp seed was considered as an appropriate dietary supplement for camel yogurt.