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.
Hemp flour 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.
The study has been published in the Journal of Food Science published by the Institute of FoodTechnologists (IFT).