Testing Qualitative Parameters of Cookies with the Addition of Industrial Hemp Cake

Zadatak rada bio je odrediti utjecaj dodatka različitih udjela pogače industrijske konoplje (20 %, 40 % i 60 %) pšeničnom brašnu pri ispitivanju kvalitativnih svojstava čajnog peciva. Čajno pecivo proizvedeno je prema standardnoj AACC (engl. American Association of Cereal Chemists) metodi 10 – 50 D. U uzorcima čajnog peciva analizirani su slijedeći parametri: udio i aktivitet vode, specifični volumen pomoću laserskog skener uređaja Volscan Profiler, boja površine čajnog peciva pomoću uređaja Minolta Chroma Meter CR – 400, te tekstura uređajem TA.XT Plus. Povećanjem udjela dodatka pogače industrijske konoplje povećava se koeficijent širenja, dužina (neovisno o udjelu vode) te tvrdoća čajnog peciva, a smanjuje visina, udio vode, volumen te parametri boje (L* i b*) u odnosu na čajno pecivo od pšeničnog brašna.The aim of this study was to determine the influence of the different share of industrial hemp cake (20, 40 and 60%) on wheat flour in the examination of the qualitative characteristics of cookies. Cookies were made according to the standard AACC (American Association of Cereal Chemists) method 10-50D. Water content and water activity, specific volume (using the laser scanner Volscan Profiler), colour surface (using the Minolta Chroma Meter CR-400), and the texture (using TA.XT Plus texture analyser) of cookies. By increasing the share of industrial hemp cake adds, the coefficient of expansion, length (independent of water content) and hardness of the cookies increases, while the height, water content, volume and colour parameters (L * and b *) decrease with respect to wheat flour