research article
oaioai:ojs.journals.usamvcluj.ro:article/6589

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

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Publication date
14 October 2011
Publisher
AcademicPres Publishing House
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    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

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    Publicatii USAMV Cluj-Napoca (University of Agricultural Sciences and Veterinary Medicine / Universitatea de Ştiinţe Agricole şi Medicină Veterinară din Cluj-Napoca)

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    Last time updated on 14/12/2019

    This paper was published in Publicatii USAMV Cluj-Napoca (University of Agricultural Sciences and Veterinary Medicine / Universitatea de Ştiinţe Agricole şi Medicină Veterinară din Cluj-Napoca).

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