Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.

The purpose of this article is to present possibilities for obtaining a new type probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2%, 4%, 6%, 8% and 10%). Hemp by-product that remains after the cold pressing industrial (Cannabis sativa L.). Principal component analysis showed 4 10% had significant effect, amount 2% HPCF no effect on physicochemical characteristics yoghurt. By resulting regression model linear programming algorithm was determined 4.04% as most appropriate yoghurt, which also confirmed sensory analysis. total polyphenols antioxidant activity significantly increased with addition from 41.46 mg GAE/mL 32.2% DPPH inhibition 111.16 55.6% HPCF.