Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk

Mortaş M., Beşir Özgeçen A., Tok Z., ÇAKIR KELEŞ M., Yazıcı F.

PLANT FOODS FOR HUMAN NUTRITION, vol.78, no.2, pp.358-365, 2023 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 78 Issue: 2
  • Publication Date: 2023
  • Doi Number: 10.1007/s11130-023-01053-x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, PASCAL, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, CINAHL, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Page Numbers: pp.358-365
  • Keywords: Hempseed milk, Powder, Spray dryer, By-product, Plant-based milk, CANNABIS-SATIVA-L., OPTIMIZATION, EXTRACTION, ACID, PROTEIN
  • Ondokuz Mayıs University Affiliated: Yes


The objective of the present study was to investigate the physicochemical properties and powder characterization of hempseed milk powders obtained by whole hempseed and cold-pressed whole hempseed paste (de-oiled). Whole hempseed and de-oiled hempseed paste were used to produce plant based milk powder applying spray drying process. The influence of oil content on physicochemical features, emulsion and rheological properties of the powders was examined. Results showed that dry content, total protein, loose density, tapped density, viscosity, foaming capacity and foaming stability of sprayed-powders produced in milk obtained using whole and de-oiled hemp seeds were not statistically different from each other (p > 0.05). By using de-oiled hempseed cake in feed solution preparation, spray dryer process efficiency increased from 31 to 44% without using any carrier agents. Hempseed powder product with improved properties such as apparent density, solubility, hygroscopicity and emulsion stability index was obtained.