{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,12]],"date-time":"2025-10-12T04:54:17Z","timestamp":1760244857629,"version":"build-2065373602"},"reference-count":37,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2022,12,15]],"date-time":"2022-12-15T00:00:00Z","timestamp":1671062400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Banco do Nordeste (BNB)","award":["2020\/04\/X\/ST5\/00789"],"award-info":[{"award-number":["2020\/04\/X\/ST5\/00789"]}]},{"name":"Coordena\u00e7\u00e3o Aperfei\u00e7oamento de Pessoal de Nivel Superior (CAPES)","award":["2020\/04\/X\/ST5\/00789"],"award-info":[{"award-number":["2020\/04\/X\/ST5\/00789"]}]},{"name":"Funda\u00e7\u00e3o de Amparo \u00e0 Pesquisa do Estado de Sergipe (FAPITEC)","award":["2020\/04\/X\/ST5\/00789"],"award-info":[{"award-number":["2020\/04\/X\/ST5\/00789"]}]},{"name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico (CNPq)","award":["2020\/04\/X\/ST5\/00789"],"award-info":[{"award-number":["2020\/04\/X\/ST5\/00789"]}]},{"name":"National Science Centre","award":["2020\/04\/X\/ST5\/00789"],"award-info":[{"award-number":["2020\/04\/X\/ST5\/00789"]}]},{"name":"Foundation for Polish Science (FNP)","award":["2020\/04\/X\/ST5\/00789"],"award-info":[{"award-number":["2020\/04\/X\/ST5\/00789"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The aim of this study was the development of a cereal bar based on bee pollen (BP), honey (H), and flour by-products (peel passion fruit flour\u2014PPFF), generating an innovative product. BP is a protein-rich ingredient and can be used in the composition of cereal bars. PPFF is a by-product rich in fibers. The formulations were developed using a 23 factorial design with four replicates in the center point, studying the sensory analysis as a response variable. The texture and nutritional parameters were performed for the optimal formulation. BP showed ca. 15% of protein. The final formulation (10.35% BP, 6.8% PPFF, and 25% H) presented 22.2% moisture, 1.8% ash, 0.4% total fat, 3.0% fiber, 63.1% carbohydrates, and 74.0 Kcal\/25 g. The sensory analysis presented valued around 7 (typical of a traditional bar). Regarding the possibility of purchasing the product, 51% of the panelists said they would probably buy the developed product. The formulated cereal bar had a similar composition as those already marketed. Moreover, it can be considered a source of fiber and is sensory acceptable. This approach opens up new opportunities for developing nutritional and functional foodstuff with improved sensorial aspects.<\/jats:p>","DOI":"10.3390\/molecules27248918","type":"journal-article","created":{"date-parts":[[2022,12,15]],"date-time":"2022-12-15T03:43:49Z","timestamp":1671075829000},"page":"8918","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Development of a Protein-Rich By-Product by 23 Factorial Design: Characterization of Its Nutritional Value and Sensory Analysis"],"prefix":"10.3390","volume":"27","author":[{"given":"Thamara R.","family":"dos Santos","sequence":"first","affiliation":[{"name":"Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"}]},{"given":"Jakcline","family":"dos Santos Melo","sequence":"additional","affiliation":[{"name":"Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"}]},{"given":"Alysson V.","family":"dos Santos","sequence":"additional","affiliation":[{"name":"Post-Graduation Program in Process Engineering, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6527-6612","authenticated-orcid":false,"given":"Patr\u00edcia","family":"Severino","sequence":"additional","affiliation":[{"name":"Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"},{"name":"Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"},{"name":"Technology and Research Institute (ITP), Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"}]},{"given":"\u00c1lvaro S.","family":"Lima","sequence":"additional","affiliation":[{"name":"Post-Graduation Program in Process Engineering, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"},{"name":"Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"},{"name":"Technology and Research Institute (ITP), Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9737-6017","authenticated-orcid":false,"given":"Eliana B.","family":"Souto","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Technology, Faculty of Pharmacy of University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal"},{"name":"REQUIMTE\/UCIBIO, Faculty of Pharmacy of University of Porto, Rua Jorge de Viterbo Ferreira, 228, 4050-313 Porto, Portugal"}]},{"given":"Aleksandra","family":"Zieli\u0144ska","sequence":"additional","affiliation":[{"name":"Institute of Human Genetics, Polish Academy of Sciences, Strzeszy\u0144ska 32, 60-479 Pozna\u0144, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0357-4144","authenticated-orcid":false,"given":"Juliana C.","family":"Cardoso","sequence":"additional","affiliation":[{"name":"Department of Pharmacy, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"},{"name":"Post-Graduation Program in Industrial Biotechnology, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"},{"name":"Post-Graduation Program in Environmental and Health, Tiradentes University (UNIT), Murilo Dantas Ave. 300, Farol\u00e2ndia, Aracaju 49032-490, SE, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"104940","DOI":"10.1016\/j.jff.2022.104940","article-title":"Are cereal bars significantly healthier and more natural than chocolate bars? 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