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.
