{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T22:26:29Z","timestamp":1792707989397,"version":"4.5.0"},"reference-count":50,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2023,6,29]],"date-time":"2023-06-29T00:00:00Z","timestamp":1687996800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat (Triticum turgidum L. var. durum) milling by-products is a protein and fibre-containing waste, which could be upcycled as a food ingredient. This study aimed to exploit the dry-fractionated fine fraction of defatted durum wheat cake (DFFF) to formulate a vegan, clean labelled, cereal-based snack bar. The design of experiments (DoEs) for mixtures was applied to formulate a final product with optimal textural and sensorial properties, which contained 10% DFFF, 30% glucose syrup, and a 60% mix of puffed\/rolled cereals. The DFFF-enriched snack bar was harder compared to the control without DFFF (cutting stress = 1.2 and 0.52 N\/mm2, and fracture stress = 12.9 and 9.8 N\/mm2 in the DFFF-enriched and control snack bar, respectively), due to a densifying effect of DFFF, and showed a more intense yellow hue due to the yellow\u2013brownish colour of DFFF. Another difference was in the caramel flavour, which was more intense in the DFFF-enriched snack bar. The nutritional claims \u201clow fat\u201d and \u201csource of fibre\u201d were applicable to the DFFF-enriched snack bar according to EC Reg. 1924\/06.<\/jats:p>","DOI":"10.3390\/foods12132547","type":"journal-article","created":{"date-parts":[[2023,6,30]],"date-time":"2023-06-30T00:51:06Z","timestamp":1688086266000},"page":"2547","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0443-0273","authenticated-orcid":false,"given":"Giacomo","family":"Squeo","sequence":"first","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vittoria","family":"Latrofa","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francesca","family":"Vurro","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6048-9248","authenticated-orcid":false,"given":"Davide","family":"De Angelis","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0740-7677","authenticated-orcid":false,"given":"Francesco","family":"Caponio","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2736-7705","authenticated-orcid":false,"given":"Carmine","family":"Summo","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6675-2203","authenticated-orcid":false,"given":"Antonella","family":"Pasqualone","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165\/a, I-70126 Bari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,6,29]]},"reference":[{"key":"ref_1","unstructured":"FAO (2023, March 18). 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