Impact of Hempseed Incorporation on the Quality Characteristics of Granola: Nutritional and Sensory Evaluation

Asma  Wazir; Ayesha  Murtaza; Iqra  Shaukat; Itrat  Fatima; Eman  Fatima; Fatima  Shahid; Aimen  Noor; Fazal  Karim; Asad  Ali

doi:10.54112/bcsrj.v6i8.1945

Authors

Asma Wazir Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Pakistan
Ayesha Murtaza Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Pakistan
Iqra Shaukat Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Pakistan
Itrat Fatima Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Pakistan
Eman Fatima Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Pakistan
Fatima Shahid Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Pakistan
Aimen Noor Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Pakistan
Fazal Karim Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Pakistan
Asad Ali Department of Food and Nutritional Sciences, University of Central Punjab, Lahore, Pakistan

DOI:

https://doi.org/10.54112/bcsrj.v6i8.1945

Keywords:

Functional Food, Hempseeds, Granola, Health-Conscious Individuals, Breakfast Snack

Abstract

Health-conscious consumers are increasingly seeking functional foods enriched with natural ingredients to promote wellness. Hemp seeds, a nutrient-dense byproduct of commercial fiber production, offer potential for incorporation into food products to enhance both nutritional and sensory attributes. Objective: This study aimed to develop hempseed-incorporated granola using two different processing techniques and to evaluate its nutritional composition, functional properties, and sensory acceptability. Methods: A comparative experimental study was conducted to prepare hempseed-based granola using oven-baked and roasted methods. Proximate composition (moisture, ash, fat, fiber, protein, carbohydrate), functional properties (bulk density, oil-holding capacity, water-holding capacity, swelling index), and sensory evaluation (taste, color, aroma, texture, mouthfeel, overall acceptability) were assessed. Data were analyzed using standard statistical procedures to determine significant differences between treatments (p<0.05). Results: The oven-baked granola demonstrated significantly higher ash (2.68%), fat (22.47%), fiber (5.52%), and protein (16.45%) contents, whereas roasted granola contained higher moisture (4.30%) and carbohydrate (56.17%) levels. Functional characteristics were improved in the oven-baked product, including bulk density (1.00), oil-holding capacity (2.85), water-holding capacity (2.19), and swelling index (3.60). Sensory scores indicated superior consumer acceptance for the oven-baked granola in terms of taste, color, aroma, texture, mouthfeel, and overall acceptability compared with roasted granola. Conclusion: Incorporating hempseed enhances the nutritional, functional, and sensory qualities of granola, particularly when processed using oven-baking methods. This product provides a sustainable and health-promoting snack alternative for individuals pursuing nutritious and natural dietary options.

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