Evaluation of the quality attributes, digestibility and bioactivity of protein enriched hemp seed bar | |
| Author | Ladfah Piannapa |
| Call Number | AIT Thesis no.FI-24-08 |
| Subject(s) | Hemp--Seeds Plant proteins Cannabis |
| 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 study examines the extraction of hemp seed flour, which retains a significant amount of fat (14%) even after being processed using a cold press machine. Additionally, the protein content is reduced by 20%. According to Proteins have a crucial role in the development of muscles and tissues, as well as the creation of hormones. The protein extraction process, using alkaline acid, was initially implemented and modified for this particular Thai RPF3 hemp variety in order to establish the optimal standard under the most favorable conditions for the control sample. The ideal pH level for achieving maximum protein purity is 10.5 in alkaline settings and 4.5 in acidic conditions, resulting in the highest average protein purity with a significance level of 0.05 (87.5 ± 5.99). Among these different durations (12, 24, and 48 minutes) and amplitudes (75%, 85%, and 95%), the treatment that yielded the highest protein purity content was the one conducted for 48 minutes with 75% amplitude. The application of ultrasonic treatment results in the highest level of protein purity, achieving a purity rate of 75.15%. Ultrasonic treatment improves the ability of food products to absorb substances, hence increasing their shelf life and preserving the fragrance compounds. Hemp seed protein isolates (HSPI) are rich in important amino acids, including arginine, which is beneficial for physical exertion and muscle recovery. They also include glutamine, which enhances the flavor in industrial applications. Moreover, the creation of protein bars was carried out with a focus on achieving the highest level of desirability and acceptance. This was achieved by distinguishing between three alternative formulations. Formulation A has the lowest proportion of hemp seed protein compared to oats flour (20:30), but it still meets the standard protein bar regulations. The other two formulations have proportions of 30:20 and 40:10. The amounts of other ingredients such as dates, cashew nuts, and peanut butter, which enhance flavor and binding, were kept the same across all formulations. Based on the sensory evaluation, it was determined that the most preferred option was formulation A bar. This bar contains a total of 327 Kcal per 100 g, with a mix of 19% protein, 13% fat, and 31% carbohydrates. Additionally, it has a high digestion rate of 75%. |
| 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;Atikon Panya (Co-Chairperson) |
| Examination Committee(s) | Loc, Thai Nguyen;Ha, Thanh Dong |
| Scholarship Donor(s) | The Royal Thai Government (RTG);Asian Institute of Technology Scholarships |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2024 |