Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESS ENGINEERING, cilt.49, sa.1, 2026 (SCI-Expanded, Scopus)
The purpose of this study was to develop a novel snack bar formulation incorporating hemp seeds, flax seeds, and nettle leaves-three nutrient-dense ingredients with complementary functional attributes-to achieve an enhanced nutritional profile and antioxidant potential compared to conventional formulations. The bar formulation with the highest sensory scores was 35% honey, 25% hempseed, 10% flaxseed, 10% nettle, 10% hazelnut and 10% peanut. The nutritional, physicochemical, functional and sensory properties of the developed bar were investigated. The optimized bar contained 15.97% protein and 22.82% fat, making it a suitable choice for meeting daily calorie needs. It had a high-quality protein content, with nearly 40% essential amino acid content and an Arginine/Lysine ratio of 1.17. Additionally, the omega-6/omega-3 ratio was determined to be 2.35:1. The shelf life of the developed bar was defined as 9.04 +/- 0.6 months at 25 degrees C. After 4 weeks of storage at 25 degrees C, color properties remained unchanged, while hardness and total phenolic content increased. Sensory evaluation revealed that appearance and flavor were unaffected, whereas texture and taste decreased. This innovative approach combines high-protein sources and bioactive components into a practical snack format, addressing both consumer demand for healthy options and the scientific gap in functional snack development.