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.
Aug 2026· Food Chemistry· Vol 527, pp.
150895
· 0 citations· 115 references
Medicine
Abstract
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.
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BACKGROUND
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