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. 2023 Feb 24;12(5):958.
doi: 10.3390/foods12050958.

The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

Gjore Nakov  1 , Biljana Trajkovska  2 , Natalija Atanasova-Pancevska  3 , Davor Daniloski  4   5 , Nastia Ivanova  1 , Mirela Lučan Čolić  6 , Marko Jukić  6 , Jasmina Lukinac  6
Affiliations
Free PMC article

The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

Gjore Nakov et al. Foods. .
Free PMC article

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.

Keywords: bovine milk; by-products; hemp press cake; ovine milk; yoghurt.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
A schematic illustration of the yoghurt production steps (plain and fortified with hemp press cake flour) and the analysis performed on the yoghurt samples.
Figure 2
Figure 2
Changes in pH values over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentages of HPCF.
Figure 3
Figure 3
Titratable acidity over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentage of HPCF.
Figure 4
Figure 4
Variation in lightness values over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentages of HPCF.
Figure 5
Figure 5
Changes in chromatic variable a* over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentages of HPCF.
Figure 6
Figure 6
Changes in chromatic variable b* over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentages of HPCF.
Figure 7
Figure 7
Total phenolic content (expressed as mg GAE/g) over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentages of HPCF.
Figure 8
Figure 8
Antioxidant activity (expressed as percentage of Inhibition of DPPH) over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentage of HPCF.
Figure 9
Figure 9
Variation in bacterial count of Lactobacillus spp. strains over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentages of HPCF.
Figure 10
Figure 10
Variation in bacterial count of Streptococcus spp. strains over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentages of HPCF.
Figure 11
Figure 11
Variation in bacterial count of Bifidobacterium spp. strains over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentages of HPCF.
Figure 12
Figure 12
Variation in yeast and mould count over the course of storage days for (a) bovine and (b) ovine plain and fortified yoghurts with different percentages of HPCF.
Figure 13
Figure 13
Sensory scores for (a) bovine and (b) ovine plain and fortified yoghurts with different percentages of HPCF.
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