Substantiation of hemp seeds storage and processing technologies for functional, dietary and specialty products. Review

IF 0.7 Q4 FOOD SCIENCE & TECHNOLOGY
Mykola Oseyko, N. Sova, Kristina Chornei
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引用次数: 5

Abstract

Introduction. Analytical researches of the composition and quality of hemp seeds, their storage and processing methods and technologies for the production of functional, dietary and specialty products are presented. Materials and methods. The subjects of research are aspects of the composition of industrial hemp seeds and its storing; peculiarities of production of hemp food products (oil, kernel, flour et al.); aspects of using hemp seeds and its derivative products. Research methods are the analysis of scientific works. Results and discussion. Hemp seeds contain more than 30% of oil and about 25% of protein, a variety of minerals (Ca, Mg, P, K, S, Fe, Zn, etc.), dietary fiber and biologically active substances. The component composition and biological value of hemp seeds depend upon the region and growing conditions. Sustainable storage conditions are seeds moisture content of 8–11%, temperature of 14– 18 °C and relative humidity of 50–55%. Products derived from processing of hemp seeds are oil, kernel, flour and protein concentrate. Oil is mainly extracted from seeds by mechanical pressing. Hemp oil contains fatty acids such as linoleic, linolenic and γ-linolenic acids, with the latter promoting the formation of γ-globulin, which has an important function in the human immune system. Hemp oil tocopherols act as antioxidants in alimentary, dietary and specialty products. Seed shelling machine did the hemp seeds de-hulling. The resulting product is rich in essential amino acids. Flour, fiber and protein concentrate are produced from hemp cake. Publications deal superficially with the relationship between the factors of material preparation, production process variables of hemp products, storage conditions and time in terms of the content of functional and biologically
大麻种子功能性、膳食和特种产品的储存和加工技术的证明。回顾
介绍介绍了大麻种子的成分和质量、储存和加工方法以及用于生产功能性、膳食性和特种产品的技术的分析研究。材料和方法。研究的主题是工业大麻种子的组成及其储存;大麻食品(油、仁、面粉等)的生产特点;大麻籽及其衍生产品的使用方面。研究方法是对科学著作的分析。结果和讨论。大麻籽含有30%以上的油脂和约25%的蛋白质、多种矿物质(Ca、Mg、P、K、S、Fe、Zn等)、膳食纤维和生物活性物质。大麻种子的成分组成和生物价值取决于地区和生长条件。可持续的储存条件是种子水分含量为8-11%,温度为14-18°C,相对湿度为50-55%。大麻籽加工的产品有油、仁、面粉和浓缩蛋白。油主要是通过机械压榨从种子中提取的。麻油含有亚油酸、亚麻酸和γ-亚麻酸等脂肪酸,后者促进γ-球蛋白的形成,在人体免疫系统中具有重要作用。麻油生育酚在食品、膳食和特色产品中起抗氧化剂的作用。种子剥壳机将大麻种子脱壳。所得产品富含必需氨基酸。面粉、纤维和浓缩蛋白都是由麻饼制成的。从功能和生物学的角度,出版物对材料制备、大麻产品生产过程变量、储存条件和时间等因素之间的关系进行了肤浅的论述
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来源期刊
Ukrainian Food Journal
Ukrainian Food Journal FOOD SCIENCE & TECHNOLOGY-
CiteScore
1.40
自引率
20.00%
发文量
15
审稿时长
10 weeks
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