000153066 001__ 153066 000153066 005__ 20251017144551.0 000153066 0247_ $$2doi$$a10.3390/molecules30061390 000153066 0248_ $$2sideral$$a143593 000153066 037__ $$aART-2025-143593 000153066 041__ $$aeng 000153066 100__ $$aIgual, Marta 000153066 245__ $$aFatty acid enrichment of corn extrudates with hemp seeds 000153066 260__ $$c2025 000153066 5060_ $$aAccess copy available to the general public$$fUnrestricted 000153066 5203_ $$aHemp seeds (HSs) are a rich source of essential fatty acids, proteins, and antioxidant compounds, making them an attractive ingredient for the food industry. This work studies the viability of enriching corn extrudates with hemp seeds, specifically to improve their fatty acid profile and phenolic content, thereby enhancing the nutritional value of the snack. Extrudate formulations with different concentrations of HSs (up to 12.5%) were evaluated, and the physicochemical, textural, and antioxidant properties of the resulting products were analyzed. The results showed that increasing the HS concentration improved the lipid profile of the products, raising the content of unsaturated fatty acids to 75.6% in the snack fortified with 12.5% of HSs and lowering the proportion of saturated fatty acids. This may reduce the risk of cardiovascular diseases compared with corn extrudates. The total phenolic content of the snacks and their antioxidant capacity also increased linearly with the increase of HSs in the formulation. A reduction in specific mechanical energy during extrusion was also observed, attributed to the higher fat content, which facilitates the lubrication of the process. At the physicochemical level, the HS-enriched snacks showed improvements in texture. These snacks were softer, reducing the hardness of the corn snack while maintaining crunchiness. They were even more stable due to a lower water content. The fortification of snacks with hemp seeds provides consumers with a healthier option, while maintaining the appealing crunchy texture and visual appearance regardless of some changes in their color attributes. 000153066 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es 000153066 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000153066 700__ $$0(orcid)0000-0002-9395-5783$$aGimeno, David 000153066 700__ $$aGarcía-Segovia, Purificación 000153066 700__ $$aMartínez-Monzó, Javier 000153066 700__ $$0(orcid)0000-0001-7975-9340$$aNavarro-Rocha, Juliana 000153066 773__ $$g30, 6 (2025), 1390 [16 pp..]$$pMolecules (Basel, Online)$$tMolecules$$x1420-3049 000153066 8564_ $$s1308011$$uhttps://zaguan.unizar.es/record/153066/files/texto_completo.pdf$$yVersión publicada 000153066 8564_ $$s2569549$$uhttps://zaguan.unizar.es/record/153066/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000153066 909CO $$ooai:zaguan.unizar.es:153066$$particulos$$pdriver 000153066 951__ $$a2025-10-17-14:11:56 000153066 980__ $$aARTICLE