Antioxidant Capacity from Pumpkin, Hemp, Sesame and Goji Seeds and Their Use to Obtain a Product

Abstract

Two types of bars based on sesame seeds and other types of addition were made. The two types of
products have a similar composition in the seed base, and the auxiliary products used have the role of
changing the taste according to the consumer's preferences. The raw and auxiliary materials used have
been used because they have a high antioxidant capacity and other benefits for the consumer. The highest
antioxidant capacity was in goji, followed by the seeds of sesame, hemp, and pumpkin.