# 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.

## Key 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.