Development of cinnamon-infused hemp milk butter spread | |
| Author | Farheen, Ishrat |
| Call Number | AIT Thesis no.FI-24-07 |
| Subject(s) | Hemp--Seeds Cinnamon |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Innovation, Nutrition and Health |
| Publisher | Asian Institute of Technology |
| Abstract | The increasing demand for nutritious and sustainable plant-based alternatives to dairy products has sparked interest in hemp seed milk. This study aimed to extract milk from the hemp seeds and develop a cinnamon-infused butter spread with improved nutritional and sensory characteristics. The effects of hemp seed weight (25g, 50g, 75g, and 100g) on the nutritional and physicochemical properties of hemp seed milk were investigated. The hemp seed milk (100g seed weight) was used to formulate a cinnamon-infused butter spread, and the impact of cinnamon concentration (0%, 1%, 3%, and 5%) on the spread's attributes was evaluated. Results showed that increasing hemp seed weight from 25g to 100g significantly increased the protein content from 2.06% to 5.56%, fat content from 4.24% to 21.90%, and total solids from 2.41% to 9.87% in hemp seed milk. Antioxidant activity, measured by DPPH assay, increased significantly with both seed weight and DPPH concentration, indicating the presence of potent antioxidant compounds. Phytic acid content also increased with seed weight and concentration, suggesting the need for strategies to reduce phytic acid in hemp based products. The cinnamon-infused butter spread exhibited decreased pH (from 6.19 to 6.02) and increased viscosity (from 33.35 to 38.94 mPa·s) with increasing cinnamon concentration (0% to 5%). Antioxidant activity of the spread significantly increased with cinnamon concentration and DPPH concentration, highlighting the synergistic antioxidant effects of hemp seed milk and cinnamon. Peroxide value analysis showed improved oxidative stability in spreads with higher cinnamon concentrations (3% and 5%) over a 30-day storage period. Sensory evaluation using a 5-point hedonic scale revealed that the spread with 3% cinnamon had the highest overall acceptability, indicating an optimal balance of cinnamon concentration and other ingredients. |
| Year | 2024 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Innovation, Nutrition and Health (FI) |
| Chairperson(s) | Anal, Anil Kumar |
| Examination Committee(s) | Loc, Thai Nguyen;Ha, Thanh Dong |
| Scholarship Donor(s) | AIT Scholarships |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2024 |