Impact of Hemp Flour on the Nutritional, Sensory and Functional Characteristics of Wheat and Whole Wheat Muffins

TL;DR

This study explores how adding hemp flour to wheat and whole wheat muffins affects their nutrition, texture, and taste, finding that it can enhance nutritional value without compromising quality.

Contribution

The study introduces optimal substitution levels of hemp flour in wheat and whole wheat muffins to improve nutritional content while maintaining sensory and functional properties.

Findings

Hemp flour increased protein, fiber, and ash content in muffins while reducing moisture.

Whole wheat muffins showed better sensory acceptance with higher hemp flour substitution compared to wheat muffins.

Optimal hemp flour substitution levels were 10–15% for wheat and 20% for whole wheat muffins.

Abstract

The growing consumer demand for plant-based, protein- and fiber-enriched foods has encouraged the incorporation of novel functional ingredients into bakery products. Hemp flour (HF), obtained from cold-pressed hemp seeds, represents a sustainable ingredient rich in proteins, dietary fibers, lipids, and bioactive compounds, making it suitable for nutritional fortification. This study investigated the impact of HF addition (5–40%) on the quality of muffins prepared with wheat flour (WF) and whole wheat flour (WWF). An initial hedonic sensory evaluation identified 5–20% HF as the most acceptable substitution range, which was then subjected to detailed physicochemical, sensory, textural, colorimetric, and microbiological analyses. Incorporation of HF significantly increased protein (up to +44%), fiber (up to +172%), and ash (up to +76%) contents, while decreasing moisture (−39%). Both WF and WWF muffins darkened with HF incorporation, with a greater lightness reduction in WF. Texture changes (increased firmness and gumminess) were more pronounced in WF muffins. Sensory analysis revealed that WF muffins were best accepted at 10–15% HF, whereas WWF muffins maintained good acceptability up to 20% HF, indicating better integration of HF in the whole grain matrix. All samples complied with microbiological safety requirements. Overall, the optimal substitution level was 10–15% HF in WF muffins and 20% HF in WWF muffins, demonstrating that HF can enhance the nutritional profile of muffins while maintaining acceptable technological and sensory properties in a matrix-dependent manner.

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