Fermented and immobilized hemp seed products for the higher value biscuits production

Abstract

he main challenge of the food industry in the world today is to make food products more sustainable, competitive and healthier for consumers. In this case, different pseudo - cereal, having specific chemical composition, became very interesting subject of i nvestigations. Our previous studies showed, that fermentation of proteinaceous plants could increase their protein digestibility, total phenolic compounds content, and radical scavenging activity. However, by using fermented raw material, to high moisture content in biscuits could be achieved, which could have negative impact on products texture and microbiological stability during the storage. To reduce water migration from fermented products to biscuits dough, immobilization technology could be adapted. T he aim of this study was to increase Cannabis sativa protein and expeller protein digestibility, total phenolic compounds (TPC) content, and antioxidant activity by using fermentation with selected lactic acid bacteria (LAB) strains, and to adapt the Cannabis sativa protein and expeller for higher value biscuits production. It was obtained, that Lactobacillus plantarum and Lactobacillus paracasei st rains could be used for hemp seed protein and expeller fermentation in order to increase their antioxida nt activity. For hemp seed expeller protein digestibility increasing L. plantarum could be recomm e nded (digestibility increase 15.26%, in compare with non - fermented expeller samples). Fermented hemp seed products have significant influence on most of the b iscuits parameters, and for biscuits value increasing with L. plantarum fermented and immobilized hemp seed protein and expeller could be recommended.