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Hemp: Gluten-free Food Ingredient
 

Hemp: Gluten-free Food Ingredient

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Prezentacija Borisa Baňasa, direktora Hemp Seed Oil Europe Ltd, o konoplji kao bezglutenskoj namirnici s 2. hrvatskog simpozija medicinske i industrijske konoplje koji je održan u Zagrebu, 20. i ...

Prezentacija Borisa Baňasa, direktora Hemp Seed Oil Europe Ltd, o konoplji kao bezglutenskoj namirnici s 2. hrvatskog simpozija medicinske i industrijske konoplje koji je održan u Zagrebu, 20. i 21.4.2012. Više na www.simpozijokonoplji.com i www.hempseedoil.eu.

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    Hemp: Gluten-free Food Ingredient Hemp: Gluten-free Food Ingredient Presentation Transcript

    •  HEMP:  A  VERSATILE  AND  HEALTHY,     GLUTEN-­‐FREE  FOOD  INGREDIENT    
    • Authors   Benilda  Sable,  M.Sc.  Anndrea  Hermann,  M.Sc.,  P.  Ag   Sacha  Roth-­‐Masson,  B.Sc.   Dr.  Roman  Przybylski   Dr.  Miyoung  Suh      Dr.  James  D.  House     Kelly  Fitzpatrick,  M.Sc.   Boris  Baňas  
    • PART  I.  NutriPonal  ProperPes  of   Hemp  Seed  
    • ComposiPon  of  Hemp  Seed   80%  PUFA   Fat   11%  Mono   35-­‐37%   9%  Sat      0%  Trans     Protein  Hemp  Seed    23-­‐25%     Fibre     29%   Carbohydrate   30-­‐32%   Sugar   2%  
    • ComposiPon  of  Selected  Crops   (ContribuPon  %)  45  40  35  30  25  20   Protein  15   Fat  10   Fibre   5   0   Hemp   Soybean   Wheat   Flax   Canola  
    • Comparison  of  selected  foods   Food   Protein  Content   Soybean   35,0  %     Hemp  seed,  shelled   32,0  %     Hamburger  beef   27,1  %     Blue  fish   26,0  %     Cheddar  cheese   23,5  %     Chicken   23,5  %     Almonds   18,3  %     Wheat  flour   13,3  %     Egg   12,0  %     Tofu     8,0  %     Rice   7,5  %     Skimmed  milk   3,7  %    
    • NutriPonal  Quality  of  Plant  Protein   (%)  100   90   80   70   60   50   Protein  content   40   DigesTbility   30   Biological  value   20   10   0   Hemp   Soybean   Egg   Wheat  
    • Why  hemp:  high protein content  ü  Contain  all  of  the  essenTal  amino  acids  that  the  body  can  not   make  itself  ü   High  in  branched  amino  acids  (~40%)     o  Leucine,  Isoleucine  and  Valine   •  comprise  30%  of  the  amino  acids  in  muscle  ü  High  in  Arginine  -­‐  which  is  the  dietary  precursor  to  nitric  oxide   which  plays  a  key  role  in  the  health  of  the  cardiovascular  system.  ü  Muscle  protein  turnover  in  athleTc  performance  ü  Body  invigorator/anT-­‐faTgue  effect  
    • Carbohydrates   Whole  Hemp  Seeds    o Dietary  Fibre    29%   •  Insoluble    27%   •  Soluble      2%  o Total  Sugars    2  %  
    • Oil  ComposiPon   (ContribuPon  %)  80  70  60  50  40   Saturated  30   Mono-­‐20   unsaturated   Poly-­‐10   unsaturated   0   Hemp   Soybean   Olive   Canola   Corn   Sunflower  
    • RaPo  of  n-­‐6  to  n-­‐3   fa^y  acids  in  oils  OpPmal  RaPo   3  -­‐  5  Soybean   7  Canola   2  Sunflower   220  Corn   35  Olive   10  Borage   2  Evening  Primrose   391  Flax   0,5  Hemp   3  
    • Unique  Fa^y  Acids     (ContribuPon  %)16  14  12   Gamma-­‐linolenic  10   (GLA)  Omega  6   8   Stearidonic  (SDA)   6   Omega  3   4   2   0   Hemp   Evening   Borage   Primrose  
    • Fa^y  Acids  in  Special  Oils   (ContribuPon  %)  70   Oleic  60  50   Linoleic  (LA)  40  30  20   Alpha-­‐linolenic  (ALA)  10   0   Hemp   Evening  Primrose   Borage  
    • Hemp  Fa^y  Acids  -­‐  Health  Effects  ALA  intakes  of  0.53  to  2.8  g/d  reduced  the  risk  of:     ü  Cardiovascular  disease  events  by  39%  (Djousse  et  al.,  2001)     ü  Fatal  ischemic  heart  disease  by  45%  (Hu  et  al.,  1999)     ü  All-­‐cause  mortality  in  upper  quinPle  of  intake  (Dolecek  et  al.,  1992)     ü  Each  1g/day  intake  associated  with  47%  reducPon  in  CVD  risk  in  low   seafood  eaters  (Mozaffarian,  2005)  ALA  reduces  inflammatory  biomarkers  SDA  –  increases  levels  of  blood  plasma  EPA  (James  et  al.  2003)    GLA  may  reduce  Diabetes  (Horrobin,  1997)   ü   improvement  in  nerve  flow      GLA  may  aid  in  weight  control  (Schirmer,  MA  and  Phinney,  SD.  2007)  Levels  of  LA,  ALA  and  GLA  increased  in  skin  lipids  aker  long  temr  hempseed  oil  usage   ü  Significant  reducPons  in  transepidermal  water  loss  (TEWL)  values,   skin  dryness  and  itchiness     ü  Decrease  in  use  of  dermal  medicaPon      
    • Hempseed  and  Heart  Health  o   Plasma  ALA  and  GLA  levels  significantly  elevated  o   ALA  levels  significantly  elevated  in  the  hearts       “Dietary  hempseed  appears  to  provide   significant  cardioprotec4ve  effects  due   to  its  highly  enriched  PUFA  content.”    -­‐  Canadian  Centre  for  Agri-­‐food  Research  in  Health  and  Medicine  St  Boniface  Hospital     Research  Centre  (Al-­‐khalifa,  et  al.  2007)
    • Antioxidants – Tocopherols (Vitamin E)   Black   Evening   Tocopherol  (%)   Hemp   Borage   Primrose   Rapeseed   Currant  Alpha   10 10 10 40 30Beta 1 -­‐ 2 -­‐ 6Gamma 85 20 80 55 60Delta   4 70 8 5 4Total  Tocopherols   600-­‐1200 500-­‐800 400-­‐800 200-­‐600 500-­‐1200(ppm)
    • Phytosterols   Phytosterols   Black   Evening   Hemp   Borage   Soybean   (%)   Current   Primrose  Sitosterol   55   50   75   90   56  Campesterol   15   40   8   8   18  SPgmasterol   15   -­‐   10   0   16  Total  Phytosterols   800-­‐1200   600-­‐800   500-­‐900   600-­‐800   600-­‐1400  (ppm)    
    • PART  II.  Hemp  food  products  for  Gluten-­‐Free  industry  
    • VersaPlity:   different  products,  different  uses  1. Gluten-­‐free  alternaPves  for   2.  Gluten-­‐free  addiPves  to   flour   improve  nutriPonal  profile  o  Protein  powders  and  flour   o  Toasted  seeds   (50%,  43%,  33%)   o  Hulled  seeds  o  Coarse  Powder  -­‐  bran      
    • What  ingredients  to  use?   Oil   Coarse  Hemp   Powder   56%  Omega  6   16%  protein   18%  Omega  3     8%        fat   11%  Omega  9   67%    carbohydrates       ToasPng   Pressing   Milling   Siking   Toasted   Hemp  Seed   Cake   Wholeseed  Flour   Protein  Powder   Seeds   50%  23%  protein   23%  protein   35%  protein   35%  protein   50%  protein  36%  fat   36%  fat   9%        fat   9%        fat   11%  fat  40%  carbohydrates   31%  carbohydrates   48%  carbohydrates   48%  carbohydrates   26%  carbohydrates   De-­‐hulling   Protein  Powder   43%   Hulled  Seed   43%  protein   10%  fat   31%  carbohydrates   32%  protein   52%  fat     15%  carbohydrates  
    • Total  Fats  in  Products   (g/100g)   Hulled   Toasted   50%   Oil   Bran   Seed   Seed   protein  Total  Fats   92 52 36 11 8 Saturated   0 4 3 1 1 Trans   0 0 0 0 0 Mono-­‐unsaturated   10 5 4 1 1 Poly-­‐unsaturated   71   40   27   9   7   Omega-­‐6   54   29   20   6   5   Omega-­‐3   17   10   7   2   2  
    • Total  Carbohydrates  in  Products   (g/100g)   Hulled   Toasted   50%   Oil   Bran   Seed   Seed   protein  Total  carbs   0   5   31   23   67   Dietary  Fibre   0   2   29   18   66   Soluble   0   0   2   1   2   Insoluble   0   2   27   17   64   Sugar   0   1   2   4   2  
    • Vitamines  and  Minerals     (%  RDV  for  100g  serving)  160  140  120   Calcium  100   Phosphorus   80   Vitamin  E   60   Zinc   40   Copper   20   Iron   0   Hulled   Toasted   Protein   Protein   Flour   Coarse   no  salt   50%   43%   Powder  
    • B  Vitamins   (%  RDV  for  100g  serving)  100   90   80   70   Thiamine  B1   60   Riboflavin  B2   50   40   Niacin  B3   30   Pyridoxin  B6   20   Folate   10   0   Hulled   Toasted   Protein   Protein   Flour   Coarse   no  salt   50%   43%   Powder  
    • Nutrient  comparison  of  hemp  Powders  to  other  GF  and  non-­‐GF  flours   (value/1  cup  =  236  ml)   Proteins  (g)   Fibre  (g)   Iron  (mg)   Omega-­‐3  (g)   Folate  (mcg)  Hemp  protein,  50%   63   23   29   3   282  Hemp  Flour   42   53   19   2   192  Hemp  Coarse  Powder   20   84   115   2   204  Buckwheat  Flour   15   12   5   0   65  Brown  Rice  Flour   11   7   3   0   25  White  Rice  Flour   9   4   1   0   6  EragrosPs  Tef   13   4   7   0   305  Soybean  Flour  –  low  fat   47   18   9   0   59  Amaranth  Flour   17   18   9   0   50  Quinoa  Flour   13   6   9   0   50  Millet  Flour   12   4   5   0   40  Potato  Flour   11   9   2   0   36  Sorghum  Flour   11   10   4   0   0  Whole  Wheat  Flour  –  non-­‐GF     16   15   5   0   53  All  Purpose  Wheat  Flour  –   12   3   6   0   193  non-­‐GF  
    • Nutrient  comparison  of  hemp  Seeds   to  other  GF  and  non-­‐GF  ingredients     (value/1  cup  =  236  ml)   Proteins(g)   Fibre  (g)   Iron  (mg)   Omega-­‐3  (g)   Folate  (mcg)  Toasted  Hemp  Seed  (no  salt)   42   47   21   11   256  Hulled  Seed   52   3   18   16   192  Amaranth  Seed   20   30   15   0,81   96  Buckwheat  seeds   19   17   4   0,1   69  Flax  Seed   30   43   10   28   431  Pumpkin  Seed  –    kernels,  dried   34   5   21   0,05   79  Sesame  Seed  -­‐  hulled   40   17   12   0,39   144  Sunflower  Seed  -­‐  hulled   25   14   5   0,09   304  Quinoa  Grain   23   10   16   0,52   83  Sorghum  Grain   22   13   8   0,12   0  EragrosPs  Teff  Grain   20   5   10   0,26   0  
    • How  can  hemp  add  value     to  your  baking  1.  Choice  and  VersaPlity   SubsTtuTons  or  addiTves   (six  different  products  to  select  from)  2.  NutriPous,  plant-­‐based,  mechanically   processed,  gluten-­‐free  alternaPve   Rich  in  protein,  fibre,  iron  and  source  of   Folates  and  Omega-­‐3  
    • Hemp  Oil  Canada  Inc.  Hemp  Oil  Canada  is  leader  and  pioneer  in  the  procurement,   processing,  markeTng  and  distribuTon  of  hemp  food   products  and  ingredients.     We  are  the  biggest  all  hemp  processor  of  hemp  seed.   Hemp  Oil  Canada  is  commided  to  providing  you  with  the   “Perfectly  Balanced  Goodness”  of  hemp  food  ingredients.     In  CroaTa,  we  are  represented  by  ECORURAL  NET,  Osijek.   We  provide  the  seed  you  need!!    
    • Thank  you  for  your  a^enPon.