Technofunctional and sensory impact of hemp seed protein concentrate on the quality of enriched choux pastry

Abstract

In response to the increasing demand for sustainable plant-based protein sources, this study explored the application of hemp (Cannabis sativa L.) seed cake protein concentrate (HPC) in laminated pastry systems. This study investigated the effects of incremental incorporation of HPC into choux pastry formulations, evaluating its influence on structural, nutritional, sensory, and chromatic properties. Six experimental variants were formulated by replacing wheat flour with 1–20% HPC, while maintaining constant hydration and lipid ratios. Physico-chemical parameters (moisture, water activity, acidity), volume characteristics (AACC 10-05.01), and baking loss were systematically assessed. HPC addition significantly increased total protein (from 8.23% to 11.32%) and moisture content, while reducing carbohydrate levels and water activity, reflecting improved hydration and protein matrix formation. Pearson correlation analysis revealed strong positive associations between HPC level and internal volume (r = 0.98), alongside inverse correlations with water activity (r = -0.96) and baking loss (r = -0.75). Sensory profiling using the Check-All-That-Apply (CATA) method and Cochran’s Q test (P < 0.05) identified “light and fluffy” and “pleasant aftertaste” as dominant attributes in 10–15% HPC formulations. Colorimetric measurements indicated progressive crust darkening (L* reduced from 89.62 to 82.38) and significant ΔE shifts. Amino acid profiling of HPC-fortified samples revealed enhanced levels of leucine, threonine, and arginine. These findings position HPC as a sustainable protein enhancer with desirable techno-functional effects in aerated pastry matrices.