ArticleFoods (Basel, Switzerland)2023
The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp-Oat Press Cake Matrices.Foods (Basel, Switzerland) · 2026Article
- Promising Dietary Supplements with Potential Senotherapeutic Effects: Aqueous Extracts from Enzymatically Hydrolysed Hemp Seed Cake Flour and Hemp Seed Protein Concentrate.Antioxidants (Basel, Switzerland) · 2025Article
- Flavors of the Earth: Bioprospecting and Potential of Agricultural Ingredients in Yogurt Production with a Focus on Sustainability, Quality, and Technological Innovation.Foods (Basel, Switzerland) · 2025Review
- Characteristics of Selected Bioactive Compounds and Malting Parameters of Hemp (Molecules (Basel, Switzerland) · 2024Article
- Effect of Blueberry Pomace Addition on Quality Attributes of Buttermilk-Based Fermented Drinks during Cold Storage.Foods (Basel, Switzerland) · 2024Article
- Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes.Molecules (Basel, Switzerland) · 2024Article
- Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management.
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