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: New analysis finds hempseed oil packed with health-promoting compounds

More information: onlinelibrary.wiley.com/doi/10.1111/1750-3841.12370/abstract

Related Stories

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 ...

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 ...

Recommended for you

Scientists put a new twist on artificial muscles

September 26, 2016

In recent years, researchers at The University of Texas at Dallas and colleagues at the University of Wollongong in Australia have put a high-tech twist on the ancient art of fiber spinning, using modern materials to create ...

Click and declick of amine and thiol coupling reaction

September 26, 2016

(Phys.org)—A group of researchers from the University of Texas have developed a sequential, two-step amine and thiol coupling reaction via click chemistry using a derivative of Meldrum's acid. This reaction is reversible ...

0 comments

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.