Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour

Background. There has been a resurrection of interest in traditionally cultivated hemp seeds as an alternative food ingredient source over the last few years. Hemp seeds are an excellent food source in terms of protein, dietary fiber, omega fatty acids, vitamins and minerals. In this way, hemp flour allows the development of a product with a high nutritional content for human nutrition. Materials and methods. This study aimed to investigate the effects of using raw and roasted hemp flour instead of wheat flour (0-5-10-15-20%) in cookies in terms of physical, chemical and sensorial properties. Results. The results showed significant differences (p < 0.05) in some chemical and physical properties among cookies. The addition of raw and roasted hemp flour significantly (p < 0.05) affected the color parameters of the cookie samples; L* and b* values decreased and a* values increased. The cookie formulation with increased hemp flour (raw or roasted) resulted in an increase in ash, protein, fat, total phenolic content and antioxidant activity values in the cookie samples, and the highest values were observed with a 20% level. The raw and roasted hemp flour content significantly decreased the hardness and resulted in softer cookies. For sensory evaluation, the cookies supplemented with raw hemp flour up to 20% and roasted hemp flour up to 15% were found to be more desirable by the panelists in terms of overall acceptability. Conclusion. The results showed the effects of the process applied to the seed and the usability of hemp seed in the product formulation. The nutritional values of hemp seed in the cookie samples demonstrated that it can be used as an alternative ingredient in the development of functional foods. © Copyright by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.