• Food Engineering Progress
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• v.14 no.2
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• pp.99-105
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• 2010

Proximate composition of whole hemp seed, paste viscosity of whole hemp seed pellets, bulk density, color, compression force, water solubility and absorption index and bowl life of whole hemp seed flakes manufactured by extrusion process were determined to evaluate whole hemp seed as flake additive. Extrusion process conditions were 35% of moisture content and 90, 100 and 110$^{\circ}C$ of barrel temperature. Content of moisture content, crude protein, crude fat, crude ash from whole hemp seed were 5.67${\pm}$0.02%, 25.93${\pm}$0.16%, 28.21${\pm}$0.56% and 7.70${\pm}$0.08%, respectively. The pellets hemp seed at 100 or 110$^{\circ}C$ had higher paste viscosity as compared to those pellet at 90$^{\circ}C$. The bulk density values of all hemp seed flakes were between 0.24 to 0.43 g/mL, depending on the barrel temperatures. The hardness of flake increased with decreasing percentage of hemp seed in flakes. An increase in barrel temperature from 90$^{\circ}C$ to 110$^{\circ}C$ resulted in increase of WSI and decrease of WAI. The bowl life of hemp seed flakes was increased from 5.8 to 15.5 min with the decrease in percentage of hemp seed. The highest overall quality was showed in flake added with 20% of hemp seed.