Enrichment of camel yogurt using hemp seeds as a rich source of omega 3 and physicochemical evaluation.

This article focuses on the development and evaluation of camel yogurt enriched with Cannabis sativa L. (hemp) seeds at varying concentrations (0%, 1%, 3%, and 5%) to enhance its nutritional and functional properties. The study found that adding 3% hemp seeds optimized physicochemical characteristics, including lower pH, reduced syneresis, increased viscosity and water holding capacity, and improved antioxidant activity and total phenolic content during storage at 4 °C. Fatty acid analysis revealed a significant decrease in saturated fatty acids and an increase in unsaturated fatty acids, particularly omega-3 and omega-6, in the 3% hemp seed yogurt compared to control. Sensory evaluation indicated that the 3% hemp seed yogurt had the highest acceptability, while higher concentrations negatively affected taste and color. Scanning electron microscopy showed a more compact protein network in the enriched yogurt, suggesting improved microstructure and stability.