The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts
Author:
Nakov Gjore1ORCID, Trajkovska Biljana2ORCID, Atanasova-Pancevska Natalija3, Daniloski Davor45ORCID, Ivanova Nastia1, Lučan Čolić Mirela6ORCID, Jukić Marko6ORCID, Lukinac Jasmina6ORCID
Affiliation:
1. College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria 2. Faculty of Biotechnical Sciences, University “St. Kliment Ohridski”, 7000 Bitola, North Macedonia 3. Faculty of Natural Sciences and Mathematics-Skopje, Department of Microbiology and Microbial Biotechnology, Ss. Cyril and Methodius University in Skopje, 1000 Skopje, North Macedonia 4. Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia 5. Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996 Cork, Ireland 6. Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
Abstract
Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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