Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Livia APOSTOL, Mona Elena POPA, Gabriel MUSTATEA
In this work an extensive analysis of the composition of Cannabis sativa L., has been done in order to further exploit the functionality of it in bakery products based on wheat flour. Cannabis sativa L., is already known, (J. C. Callaway, 2002,) as an excellent source of unsaturated fatty acids (omega 3 and omega 6 - in an optimum ratio), fiber, amino acids (lysine, alanine, arginine), and high content of mineral which should recommend it as an important functional ingredient in food. In this study, partially Cannabis sativa L. skimmed flour has been used in different proportions for enrichment of wheat flour with functional ingredients such as: bioactive carbohydrates (dietary fiber), bioactive protein, essential fatty acids and minerals. Fatty acid composition was determined by ¹H-NMR and minerals evaluation was done by using ICP analysis. The results demonstrated that Cannabis sativa L, partially skimmed, should be used in food industry, especially in bakery processing, as additional valuable source of bioactive compounds.
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