Gluten-free crackers made with hemp flour and decaffeinated green tea leaves

March 14, 2014

The market for gluten-free foods with functional properties is growing immensely across virtually all food categories on a global level. The need to replace wheat proteins, fibers, and minerals is very important in order to provide a better selection and more nutritious food for consumers that belong to this segment of the population. At the same time, the use of by-products of the food processing industry as a source of functional ingredients such as antioxidants, phenols, fibers and proteins is on the rise, which supports global sustainability.

A team of food scientists from University of Novi Sad in Serbia and Guelph Food Research Centre in Canada found that hemp flour, a by-product of cold-pressed hemp oil, in combination with decaffeinated leaves could be used to develop a gluten-free snack cracker with functional properties. The study is in the current issue of Journal of Food Science published by the Institute of Food Technologists (IFT).

Hemp flour, as a by-product of cold-pressing oil process, is rich in proteins, fibers, phytochemicals, minerals, omega-6 and omega-3 essential fatty acids, and therefore a very valuable ingredient to use for food production. In terms of , hempseed proteins are comparable to the egg white and soy protein. Green tea leaves contain compounds that have been shown to have health benefits including cancer prevention of many types as well as decreasing LDL cholesterol levels.

The findings of this study, where hemp flour and decaffeinated green tea leaves were incorporated into crackers, suggest that consumers may benefit from consuming these gluten-free crackers with superior nutritional qualities in terms of high protein, crude fibers, minerals and essential fatty acids content and antioxidant properties.

Explore further: Research shows great promise for millet grains

More information:

Related Stories

Research shows great promise for millet grains

April 17, 2013

Climate change, water scarcity, increasing world population, and rising food prices are only some of the socioeconomic factors that threaten agriculture and food security worldwide, especially for disadvantaged populations ...

Oil composition boost makes hemp a cooking contender

February 10, 2014

Scientists at the University of York today report the development of hemp plants with a dramatically increased content of oleic acid. The new oil profile results in an attractive cooking oil that is similar to olive oil ...

Recommended for you

New method facilitates research on fuel cell catalysts

October 8, 2015

While the cleaning of car exhausts is among the best known applications of catalytic processes, it is only the tip of the iceberg. Practically the entire chemical industry relies on catalytic reactions. Therefore, catalyst ...

Better fluorescent lighting through physics

October 8, 2015

General Electric (GE), Lawrence Livermore National Laboratory (LLNL) and Oak Ridge National Laboratory (ORNL) have created new kinds of fluorescent lighting phosphors that use far less rare-earth elements than current technology.

Porous material holds promise for prosthetics, robots

October 8, 2015

Cornell researchers have developed a new lightweight and stretchable material with the consistency of memory foam that has potential for use in prosthetic body parts, artificial organs and soft robotics. The foam is unique ...


Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.