2026-10-30T16:04:21Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/123182026-10-30T01:05:37Zcom_10259_5827com_10259_5086com_10259_2604col_10259_5828

2026-10-29T13:25:08Z urn:hdl:10259/12318 Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars Pratto Burgos, Martín Ortega Heras, Miriam Castillo, María Dolores del Gómez Bastida, Inmaculada Cozzano, Sonia Hempseeds Whey protein Protein-rich food Plant-based protein alternatives Amino acid profile 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. 2026-10-29T13:25:08Z 2026-10-29T13:25:08Z 2026-10-28 info:eu-repo/semantics/article 2304-8158 https://hdl.handle.net/10259/12318 10.3390/foods15213863 2304-8158 eng Foods. 2026, Vol. 15, n. 21, art. 3863 https://doi.org/10.3390/foods15213863 The amino acid analyses conducted in this study were supported by the research project “Infusiones de hojas de café y cáñamo: aportes al conocimiento de la neuroprotección” (PID2024156388OB-I00). http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional MDPI