Sunflower Halva with Addition of Hemp Protein Powder I. Determination of Protein Content

Emil RACOLTA, Crina MURESAN, Vlad MURESAN, Livia TICREA

Abstract


The aim of the paper was to obtain a new confectionery product, with added hemp protein powder, the protein content of the final product being determined. Hemp protein powder was added in order to improve oil quality, fatty acid profile (ω-3, ω-6 addition) and to increase the protein content. Protein content is not a current determination in the manufacturing process of traditional halva; in this paper the protein content of traditional sunflower halva and of the one improved with hemp protein powder was determined by Kjeldahl method. The determination allowed a better understanding regarding protein content of both types of halva.

Keywords


sunflower halva, hemp flour, protein content

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DOI: http://dx.doi.org/10.15835/buasvmcn-agr:6589




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