“The growing consumer demand for plant-based, protein- and fiber-enriched foods has encouraged the incorporation of novel functional ingredients into bakery products.
Hemp flour (HF), obtained from cold-pressed hemp seeds, represents a sustainable ingredient rich in proteins, dietary fibers, lipids, and bioactive compounds, making it suitable for nutritional fortification.
This study investigated the impact of HF addition (5-40%) on the quality of muffins prepared with wheat flour (WF) and whole wheat flour (WWF).
An initial hedonic sensory evaluation identified 5-20% HF as the most acceptable substitution range, which was then subjected to detailed physicochemical, sensory, textural, colorimetric, and microbiological analyses.
Incorporation of HF significantly increased protein (up to +44%), fiber (up to +172%), and ash (up to +76%) contents, while decreasing moisture (-39%). Both WF and WWF muffins darkened with HF incorporation, with a greater lightness reduction in WF. Texture changes (increased firmness and gumminess) were more pronounced in WF muffins. Sensory analysis revealed that WF muffins were best accepted at 10-15% HF, whereas WWF muffins maintained good acceptability up to 20% HF, indicating better integration of HF in the whole grain matrix. All samples complied with microbiological safety requirements.
Overall, the optimal substitution level was 10-15% HF in WF muffins and 20% HF in WWF muffins, demonstrating that HF can enhance the nutritional profile of muffins while maintaining acceptable technological and sensory properties in a matrix-dependent manner.”
https://pubmed.ncbi.nlm.nih.gov/41154114
“In conclusion, HF offers clear advantages as a sustainable, plant-based ingredient for functional food development. It improves the protein, fiber, and mineral content of muffins, while the type of base flour plays a decisive role in determining texture, sensory quality, and overall acceptability. Future research should focus on optimizing formulations to achieve a balance between nutritional enhancement and sensory appeal, with particular attention paid to moisture retention and improving the palatability of higher HF levels in WF-based products.”