Adding Hempseed to Gluten-Free Crackers Improved Nutrition Without Losing Appeal
Gluten-free crackers made with hempseed oil press-cake had significantly more protein, fiber, and omega-3 fatty acids than standard rice flour crackers.
Quick Facts
What This Study Found
All crackers containing hemp flour showed substantially better nutritional profiles compared to brown rice flour controls. Fiber content increased by 39% to 249%, carbohydrate content decreased by 8.4% to 42.3%, and protein levels were elevated.
The optimized formulation (20% hemp flour with 4g decaffeinated green tea leaves) provided: 14.1g protein per 100g, 8.4g fiber per 100g, and 3.2g omega-3 fatty acids per 100g. Adding green tea leaves further improved antioxidant properties.
All crackers, even those without green tea, showed antioxidant properties. The hemp-enriched crackers maintained acceptable sensory qualities, with an overall score of 8.9 in the optimized formulation.
Key Numbers
Optimized formulation: 20% hemp flour, 4g green tea leaves. Results: protein 14.1g/100g, fiber 8.4g/100g, omega-3 3.2g/100g, antioxidant activity 30.3 umol TE/g, overall score 8.9. Fiber increase: 39-249% over control.
How They Did This
A mixture simplex centroid experimental design with two components was used. Researchers varied the proportions of hempseed oil press-cake and decaffeinated green tea leaves added to a brown rice flour base. Nutritional composition, antioxidant activity (DPPH assay), fatty acid profiles, mineral content, and sensory evaluation were assessed across all formulations.
Why This Research Matters
The gluten-free market continues to grow, but many gluten-free products are nutritionally inferior to their wheat-based counterparts, particularly in fiber and protein. Hempseed press-cake, a by-product of oil production, offers a way to substantially improve the nutritional quality of gluten-free baked goods.
The Bigger Picture
Hempseed press-cake is an underutilized by-product of the hemp oil industry. Using it as a functional food ingredient addresses both nutritional gaps in gluten-free products and waste reduction in hemp processing. As hemp cultivation expands, finding value-added uses for by-products becomes economically important.
What This Study Doesn't Tell Us
This was a laboratory formulation study, not a clinical trial measuring health outcomes. Consumer acceptance was based on limited sensory evaluation, not market testing. The optimal formulation may need adjustment for commercial production. Long-term storage stability was not assessed.
Questions This Raises
- ?Would consumers accept hemp-based gluten-free products?
- ?Does the improved nutritional profile translate to measurable health benefits?
- ?Can the formulation be adapted for other baked goods beyond crackers?
Trust & Context
- Key Stat:
- Fiber increased by up to 249% compared to standard rice flour crackers
- Evidence Grade:
- This is a food science formulation study. It demonstrates nutritional improvements but does not assess health outcomes.
- Study Age:
- Published in 2014. Hemp food products have become more widely available since.
- Original Title:
- Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.
- Published In:
- Journal of food science, 79(3), C318-25 (2014)
- Authors:
- Radočaj, Olga, Dimić, Etelka, Tsao, Rong
- Database ID:
- RTHC-00852
Evidence Hierarchy
Watches what happens naturally without intervening.
What do these levels mean? →Frequently Asked Questions
Does hemp flour contain THC?
Hempseed and hempseed products contain negligible amounts of THC. The psychoactive compound is concentrated in the flowers and leaves of the cannabis plant, not in the seeds.
What is hempseed oil press-cake?
It is the solid material left over after pressing hempseed to extract oil. It retains high levels of protein, fiber, and minerals, making it a nutritious ingredient that would otherwise go to waste.
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Cite This Study
https://rethinkthc.com/research/RTHC-00852APA
Radočaj, Olga; Dimić, Etelka; Tsao, Rong. (2014). Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.. Journal of food science, 79(3), C318-25. https://doi.org/10.1111/1750-3841.12370
MLA
Radočaj, Olga, et al. "Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.." Journal of food science, 2014. https://doi.org/10.1111/1750-3841.12370
RethinkTHC
RethinkTHC Research Database. "Effects of hemp (Cannabis sativa L.) seed oil press-cake and..." RTHC-00852. Retrieved from https://rethinkthc.com/research/radocaj-2014-effects-of-hemp-cannabis
Access the Original Study
Study data sourced from PubMed, a service of the U.S. National Library of Medicine, National Institutes of Health.
This study breakdown was produced by the RethinkTHC research team. We analyze and report published research findings without making health recommendations. All interpretations are based solely on the published abstract and study data.