Authors:

Minghao He

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About Paper:

Hemp cake, a byproduct from hemp oil extraction, is rich in protein and dietary fiber but currently holds low commercial value. Preliminary data also shows that hemp cake compared to soybeans, is higher in fiber, lower in anti-nutrients and allergenicity. This project aims to develop high-quality hemp-based ingredients for plant- based meat products with great nutritional benefits and functionality. Cold extrusion and enzymatic technologies are applied to solubilize the insoluble dietary fiber and reduce phytic acid content. Hemp cake produced as a byproduct of hemp oil production was obtained from IND Hemp. Cellulase, xylanase, and pectinase were used to solubilize the insoluble dietary fiber found in hemp grain. Samples hydrated and then extruded on a Krupp Werner and Pfleiderer ZSK-25 co-rotating twin screw extruder. Plant based meat balls were produced to evaluate end-product quality by texture analysis. The enzyme treatments did not greatly impact the total protein content of the hemp cake. The extrusion of the hemp material was impacted by the enzyme treatment. It was determined that the extrusion was improved when the hemp cake was treated with pectinase. The extruded hemp products had a dark color and a soft texture. Further work will be conducted to characterize changes in dietary fiber content, amino acid profiles, and protein digestibility in the enzyme treated and extruded samples. This meat analog product is not only nutritionally sound, but also adds value to an existing byproduct, promoting sustainability in food production and supporting the hemp industry. Keywords: [no keywords provided]

Source:

Purdue University / 2024

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Co-authors:

Minghao He