The Influence of Hemp Seed Processing Products On Consumer Properties of Flour Confectionery Products

Introduction. The priority task of the national and international level is to increase the nutritional value of the diets of the population. Flour confectionery products are a promising basis for enriching them with functional ingredients. Hemp seeds and product processing seeds of hemp are of scientific interest in nutrition research. In recent years, the discussion of this raw material has increased markedly due to the creation of technical hemp varieties with a low content of narcotic components - tetrahydrocannabinol (THC) (0,1...0,3%), the legalization of cultivation and its processing. In this regard, the use of hemp seed processing products is an important area, however, not well understood.
Aim. The study of the effectiveness of the use of hemp seed processing products to increase the nutritional value of flour confectionery.
Materials and methods. In this study, hemp seed processing products were studied – hemp flour, crushed hemp seed kernel, crushed hemp seeds, protein concentrate from hemp seeds, crushed hemp seeds, hemp oil and hemp seed fiber, as additives in the manufacture of flour confectionery products. The studied samples were added to the muffin recipe when kneading the dough. 
Results. Physicochemical parameters were determined by standard methods of analysis. The density of the samples compared to the control varied depending on the added additive. The density of the samples increased (0,58 and 0,56 g/cm3, respectively), when fiber and hemp oil were added. On the contrary, the addition of crushed hemp seeds and hemp flour led to a decrease in the density of samples – 0,41 g/ cm3both of them. Crushed hemp seeds, protein concentrate and hemp seed fiber had a positive effect on the backing losses of samples (15,87, 16,15 and 16,26%, respectively). It was noted that the best specific volume was in a sample containing 10% hemp flour – 2,54 cm3/g. As a result of storing, all samples with products processing seeds of hemp reduced the rate of staling of muffins. It was found that the best organoleptic characteristics were muffins with hemp oil, which completely replaced sunflower oil in the formulation of samples. Also, samples with hemp fiber (5%) had a high comprehensive assessment of organoleptic parameters. According to the level of energy value, the samples obtained are classified as products with an average energy value.
Conclusions. The expansion of the range of food products containing additives of hemp seeds and products of their processing, as well as the active consumption of these products by the population will contribute to the implementation of national programs for the improvement of the population. 

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