RT info:eu-repo/semantics/article
T1 Development, Nutritional, and Sensory Characterisation of Whey–Hemp Hybrid High-Protein Bars
A1 Pratto Burgos, Martín
A1 Ortega Heras, Miriam
A1 Castillo, María Dolores del
A1 Gómez Bastida, Inmaculada
A1 Cozzano, Sonia
K1 Hempseeds
K1 Whey protein
K1 Protein-rich food
K1 Plant-based protein alternatives
K1 Amino acid profile
K1 Lactosuero
K1 Whey
AB This study evaluated the feasibility of developing hybrid high-protein bars through thepartial replacement of whey protein with hempseeds. Three formulations with increasinghempseed-to-whey ratios (50/50, 60/40 and 75/25) were compared with a hempseed-freecontrol. Proximate composition, dietary fibre, amino acid composition, and predictedprotein-quality indices were determined. The fatty acid composition of the bars was estimatedfrom the analysed ingredient profiles. Sensory characteristics were assessed usingFlash Profile. Protein content decreased from 42.02 g/100 g in the control to 35.19 g/100 gin the 75/25 bar while meeting the “high protein” claim, with essential amino acids abovethe FAO adult reference pattern. Dietary fibre increased from 3.95 to 9.03 g/100 g and totalfat from 25.97 to 33.78 g/100 g. The estimated proportion of saturated fatty acids decreasedfrom 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 associatedwith chocolate-related attributes, whereas the hybrid bars showed more pronounced vegetaland textural attributes. The results support the feasibility of nutritionally differentiatedhigh-protein bars by combining whey protein, hempseeds, and peanut butter, althoughchanges should be interpreted as the outcome of the overall reformulation.
PB MDPI
SN 2304-8158
YR 2026
FD 2026-10-28
LK https://hdl.handle.net/10259/12318
UL https://hdl.handle.net/10259/12318
LA eng
NO 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
DS Repositorio Institucional de la Universidad de Burgos
RD 29-oct-2026