Characterization of hemp seed oil-carnauba wax oleogel and the effect of oleogel usage and hemp seed flour substitution on the properties of wheat flour crackers.
This study investigated the potential use of hemp seed oil-carnauba wax oleogel as a margarine substitute in crackers and the effects of substituting wheat flour with hemp seed flour. Characterization revealed that 11% wax oleogel best mimicked margarine. Control crackers contained margarine (C1) and oleogel (C2). Wheat flour in C2 was substituted with 10% (HSF10) and 20% (HSF20) hemp seed flour. Oleogel increased unsaturated fatty acids by 76.84%. Although oleogel restricted the spread ratio, hemp seed flour increased it. HSF20 enhanced the protein, ash, and fat by approximately 1.4-fold and fiber by 5.68-fold compared to C1. Hemp seed flour reduced fat migration and increased the phenolics and antioxidant activity by >2-fold, controlling lipid oxidation. Sensory analysis showed no significant differences in taste/odor among samples, but C2, HSF10, and HSF20 received higher scores for chewiness. These findings highlight improvements in the crackers' nutritional, oxidative, and bioactive properties without compromising sensory taste.