ANEXO I

This readme.txt file was generated on 2026-10-20 by Inmaculada Gómez Bastida and Miriam Ortega Heras
GENERAL INFORMATION
1.Title of Dataset: Dataset of the work “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”.
2.Authorship:

Name: Martín Pratto-Burgos 
Institution: Department of Food Science and Technology. University of Burgos and Departament of Biosistemas, Universidad Católica del Uruguay
Email: mpb1023@alu.ubu.es
ORCID: https://orcid.org/0000-0001-5197-3601 

Name: Miriam Ortega Heras
Institution: Department of Food Science and Technology. University of Burgos
Email: miriorte@ubu.es 
ORCID: https://orcid.org/0000-0001-9626-4809

Name: María Dolores Del Castillo
Institution: Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM)
Email: mdolores.delcastillo@csic.es
ORCID: https://orcid.org/0000-0001-6309-5383

Name: Inmaculada Gómez Bastida
Institution: Department of Food Science and Technology. University of Burgos
Email: igbastida@ubu.es
ORCID: https://orcid.org/0000-0002-2704-5095 

Name: Sonia Cozzano 
Institution: Departamento de Biosistemas, Universidad Católica del Uruguay
Email: scozzano@ucu.edu.uy
ORCID: https://orcid.org/0000-0002-7200-0005


DESCRIPTION
1.Dataset language:
English
2.Abstract:
The dataset contained the raw data from the study entitled “Development, nutritional and sensory characterisation of whey–hemp hybrid high-protein bars”. The analysed parameters included proximate composition, pH, aw, fatty acids, Amino Acids, and sensory analysis (flash profile). The data also included the amino acid references.

3.Keywords:
hempseeds; whey protein; protein-rich food; plant-based protein alternatives; amino acid profile 
4.Date of data collection 2025

5.Date of dataset publication 2026-10-22
6.Funding
The authors acknowledge the support of CIAL (CSIC-UAM) for the amino acid analyses carried out in the framework of this study. The research work performed at CIAL-CSIC was supported by grant PID2024-156388OB-I00, funded by MICIU/AEI/10.13039/501100011033 and by FEDER, EU, and by grant RTI2018-097549-B-I00 from the Ministerio de Ciencia e Innovación, Spain.

7.Location
Burgos (Spain)

ACCESS INFORMATION
1.Dataset Creative Commons License:
CC BY-NC 4.0
2.Dataset 
https://doi.org/10.71486/caz0-e611

3.Related publication
This related article has been sent to FOODS.

METHODOLOGICAL INFORMATION
The experiment was conducted in 2025, and detailed methodological information is provided in the manuscript submitted to Foods.

FILE OVERVIEW
1.File List:
NewBars_Foods.xlsx
Short description: The .xlsx file contains the data indicated in the Abstract section of this document.