PRODUCTION AND PHYSICOCHEMICAL CHARACTERISTICS OF HEMP-MILK
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Naylor, Briana Marie
Since the legalization of industrial hemp farming and new regulations encouraging product development, research into industrial-scale utilization of different hemp products has increased. Of particular interest in food science are the hemp seeds. In this project benchtop testing was used to test different formulas and processing parameters for a hemp-based milk alternative. After benchtop development determined a suitable formula and process, the beverage was scaled up for processing in a pilot plant. Benchtop testing of a range of hemp-milk preparations (3-15% hemp seed concentration, 0.6-2% lecithin concentration, raw and roasted hemp seeds, dry and wet milling) was used to develop a suitable formula. Six different preparations (3%, 5%, and 7% by weight hemp seeds; raw and roasted hemp seeds) of hemp-milk were prepared following standard processing conditions (wet milling, filtering, pasteurization-homogenization, cooling) and compared against a commercially available hemp-milk product and bovine milk. A shelf-life study was conducted and determined that the refrigerated shelf life of the prepared products ranged from 15-28 days, with higher hemp content demonstrating a longer shelf life. While differences were observed in benchtop samples between hemp-milks made from raw and roasted hemp seeds, no significant difference between hemp-milk made from raw or roasted hemp seeds was found in the pilot plant trials. Phase separation was observed in some of the hemp-milk samples, but no extensive sedimentation or creaming occurred and all recombined readily after shaking. There was no correlation between the concentration of hemp and the tendency to separate. The hemp-milk samples prepared with 3% and 5% hemp seeds were the most similar to the commercial reference. The samples prepared with 7% hemp seeds demonstrated the longest shelf life.
Padilla-Zakour, Olga I.
Master of Professional Studies
Attribution-NonCommercial 4.0 International
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