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

Date:
March 14, 2014
Source:
Institute of Food Technologists
Summary:
Hemp flour, a by-product of cold-pressed hemp oil, in combination with decaffeinated green tea leaves could be used to develop a gluten-free snack cracker with functional properties, a team of food scientists has found.

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.

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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 green tea 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 amino acid composition, 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.


Story Source:

The above story is based on materials provided by Institute of Food Technologists. Note: Materials may be edited for content and length.


Journal Reference:

  1. Olga Radočaj, Etelka Dimić, Rong Tsao. Effects of Hemp (Cannabis sativaL.) Seed Oil Press-Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten-Free Crackers. Journal of Food Science, 2014; 79 (3): C318 DOI: 10.1111/1750-3841.12370

Cite This Page:

Institute of Food Technologists. "Gluten-free crackers made with hemp flour, decaffeinated green tea leaves." ScienceDaily. ScienceDaily, 14 March 2014. <www.sciencedaily.com/releases/2014/03/140314164219.htm>.
Institute of Food Technologists. (2014, March 14). Gluten-free crackers made with hemp flour, decaffeinated green tea leaves. ScienceDaily. Retrieved January 27, 2015 from www.sciencedaily.com/releases/2014/03/140314164219.htm
Institute of Food Technologists. "Gluten-free crackers made with hemp flour, decaffeinated green tea leaves." ScienceDaily. www.sciencedaily.com/releases/2014/03/140314164219.htm (accessed January 27, 2015).

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