The DOI matches its Crossref record; 28 of the 28 references it cites were found in a registry or an index.
Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation
Open accessAbstract
Hemp seed (Cannabis sativa L.) contain large amounts of nutrients, e.g. protein, dietary fiber, minerals, and unsaturated fatty acids, which make them a good fortifying component in food production. The aim of the present study was to determine the effect of hemp addition on the physicochemical properties, cooking quality, texture parameters and sensory properties of durum wheat pasta. The samples were fortified with 5–40% of commercially available hemp flour or 2.5–10% of hemp cake obtained from hemp seed oil pressing. Our study showed that the addition of hemp seed raw materials led to an increase in the protein, total dietary fiber (TDF), ash and fat content in the pasta samples. Due to its lower granulation and higher nutritional value, hemp flour was found to be a better raw material for the fortification of pasta than hemp cake. Pasta enriched with hemp flour at the level of 30–40% contains 19.53–28.87% d.m. of protein and 17.02–21.49% d.m. of TDF and according to the EU, a definition can be described as a high-protein and high-fiber products. All enriched pasta samples were also characterized by safe Δ-9-tetrahydrocannabinol (THC) and cannabidiol (CBD) content, and their sensory properties were accepted by consumers.
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“This material contains around 5.6% minerals (calcium, magnesium, potassium, and phosphorus), 25% easily digestible protein, 28% total dietary fiber (TDF), and more than 30% oil (Callaway 2004; Oseyko et al. 2021; Teterycz et al. 2021).”
From A critical review of industrial fiber hemp anatomy, agronomic practices, and valorization into sustainable bioproducts (2025) · cites this paper as Teterycz et al. 2021
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Cites
Cannabis sativa: The Plant of the Thousand and One Molecules
Andre, C. M., Hausman, J.-F., & Guerriero, G. (2016) · Frontiers in Plant Science · doi:10.3389/fpls.2016.00019 · Cited by 1,544
Hempseed as a nutritional resource: An overview
Callaway, J. C. (2004) · Euphytica · doi:10.1007/s10681-004-4811-6 · Cited by 910
Stephen, A. M., Champ, M. M.-J., Cloran, S. J., Fleith, M., van Lieshout, L., Mejborn, H., & Burley, V. J. (2017) · Nutrition Research Reviews · doi:10.1017/s095442241700004x · Cited by 798
House, J. D., Neufeld, J., & Leson, G. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf102636b · Cited by 432
Cannabinoid Delivery Systems for Pain and Inflammation Treatment
Bruni, N., Della Pepa, C., Oliaro-Bosso, S., Pessione, E., Gastaldi, D., & Dosio, F. (2018) · Molecules · doi:10.3390/molecules23102478 · Cited by 272
Processing, Nutrition, and Functionality of Hempseed Protein: A Review
Wang, Q., & Xiong, Y. L. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12450 · Cited by 229
Li, H., Liu, Y., Tian, D., Tian, L., Ju, X., Qi, L., Wang, Y., & Liang, C. (2020) · European Journal of Medicinal Chemistry · doi:10.1016/j.ejmech.2020.112163 · Cited by 167
Application of common wheat bran for the industrial production of high‐fibre pasta
Sobota, A., Rzedzicki, Z., Zarzycki, P., & Kuzawińska, E. (2014) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12641 · Cited by 115
Self-citationBread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing
Pojić, M. M., Hadnađev, T. D., Hadnađev, M. S., Rakita, S. M., & Brlek, T. (2015) · Journal of Food Quality · doi:10.1111/jfq.12159 · Cited by 112
Radočaj, O., Dimić, E. B., & Tsao, R. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12370 · Cited by 111
Research works printed but not linked: 3
- A Lukin, 2017, On potential use of hemp flour in bread production. Bulletin of the Transilvania University of Brasov, Forestry, Wood Industry, Agricultural Food Engineering. Series II, 10, 113
- B Baňas, 2017, European Industrial Hemp Association (EIHA) on: Reasonable guidance values for THC (Tetrahydrocannabinol) in food products
- AOAC—Association of Official Analytical Chemists International. Official Methods (20 th ed.). 2016. Rockville.
Cited by
Basak, M., Broadway, M., Lewis, J., Starkey, H., Bloomquist, M., Peszlen, I., Davis, J., Lucia, L. A., & Pal, L. (2025) · BioResources · doi:10.15376/biores.20.2.basak · Cited by 22
“This material contains around 5.6% minerals (calcium, magnesium, potassium, and phosphorus), 25% easily digestible protein, 28% total dietary fiber (TDF), and more than 30% oil (Callaway 2004; Oseyko et al. 2021; Teterycz et al. 2021).”
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Metadata
- Authors
- Teterycz, D., Sobota, A., Przygodzka, D., & Łysakowska, P.
- Affiliations
- University of Life Sciences in Lublin (PL)
- Medical University of Lublin (PL)
- Corresponding author
- Sobota, Aldona
- Venue
- PLOS ONE
- Publisher
- Public Library of Science (PLoS)
- Published
- 2021-03-18
- Volume
- 16
- Issue
- 3
- Pages
- e0248790
- ISSN
- 1932-6203 (ISSN-L)
- PMC
- PMC7971538
- OpenAlex
- W3137266751
- Cited by
- 79
- References
- 28
- Citations by year
- 2026: 5 · 2025: 18 · 2024: 12 · 2023: 16 · 2022: 22 · 2021: 6
- FWCI
- 8.92
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- PLoS ONE (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- hemp seeds, Cannabis sativa, durum wheat pasta, pasta fortification, hemp flour, protein content, dietary fiber, cooking quality, texture, sensory properties, tetrahydrocannabinol, cannabidiol, food safety, protein-rich foods
- MeSH terms
- Cannabis, Cooking, Food, Models, Theoretical, Seeds, Dronabinol, Chemical Phenomena
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