Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars

Abstract

This study evaluated the feasibility of developing hybrid high-protein bars through the partial replacement of whey protein with hempseeds. Three formulations with increasing hempseed-to-whey ratios (50/50, 60/40 and 75/25) were compared with a hempseed-free control. Proximate composition, dietary fibre, amino acid composition, and predicted protein-quality indices were determined. The fatty acid composition of the bars was estimated from the analysed ingredient profiles. Sensory characteristics were assessed using Flash Profile. Protein content decreased from 42.02 g/100 g in the control to 35.19 g/100 g in the 75/25 bar while meeting the “high protein” claim, with essential amino acids above the FAO adult reference pattern. Dietary fibre increased from 3.95 to 9.03 g/100 g and total fat from 25.97 to 33.78 g/100 g. The estimated proportion of saturated fatty acids decreased from 19.1% to 13.7%, whereas polyunsaturated fatty acids increased from 23.3% to 54.7%. Sensory analysis differentiated the formulations: the control was predominantly associated with chocolate-related attributes, whereas the hybrid bars showed more pronounced vegetal and textural attributes. The results support the feasibility of nutritionally differentiated high-protein bars by combining whey protein, hempseeds, and peanut butter, although changes should be interpreted as the outcome of the overall reformulation.