{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T16:08:26Z","timestamp":1790698106495,"version":"4.1.0"},"reference-count":73,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T00:00:00Z","timestamp":1790640000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Moldovan Government","award":["25.80012.5107.11TC"],"award-info":[{"award-number":["25.80012.5107.11TC"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>NutriCubes is a novel baked, cube-shaped snack formulated from oat-legume flour blends (70:30) incorporating lactic-fermented lentil (O-L), chickpea (O-C), or pea (O-P) flours, developed to bridge the gap between nutritional quality and convenience in the plant-based snack market. Fermentation with a mixed lactic acid bacteria (LAB) starter (Lactiplantibacillus plantarum, Lacticaseibacillus casei, and Lactobacillus delbrueckii subsp. bulgaricus; 108 CFU\/g; 30 \u00b0C; 24 h) reduced phytate by 53.3%, 45.3%, and 26.5% and tannins by 38.5%, 45.8%, and 37.5% in lentil, chickpea, and pea flours, respectively. All three NutriCubes formulations delivered 19.12\u201319.66 g protein\/100 g fresh weight (FW) and 10.72\u201312.60 g dietary fibre\/100 g FW. Cereal\u2013legume complementarity was reflected in a favourable amino acid balance, with estimated Protein Efficiency Ratios ranging from 1.510 (O-C) to 1.989 (O-L). O-L showed the highest total polyphenol content (6.28 \u00b1 0.13 mg GAE\/g dry matter (DM)) and antioxidant activity (72.9 \u00b1 1.22% DPPH inhibition). Hedonic panel evaluation (n = 107) confirmed strong acceptance across all formulations (7.48\u20138.12\/9), with O-L scoring highest for taste (8.36 \u00b1 0.70), colour (8.76 \u00b1 0.44), and overall liking. The oat\u2013lentil formulation emerged as the most nutritionally dense and sensorially preferred variant, establishing NutriCubes as a feasible snack with functional potential as an alternative.<\/jats:p>","DOI":"10.3390\/foods15193487","type":"journal-article","created":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T15:14:37Z","timestamp":1790694877000},"page":"3487","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["NutriCubes: Nutritional and Sensory Quality of Fermented Cereal-Legume Snacks"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4574-2959","authenticated-orcid":false,"given":"Eugenia","family":"Covaliov","sequence":"first","affiliation":[{"name":"Department of Food and Nutrition, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0056-5939","authenticated-orcid":false,"given":"Tatiana","family":"Capcanari","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9260-6314","authenticated-orcid":false,"given":"Oxana","family":"Radu","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8170-029X","authenticated-orcid":false,"given":"C\u0103t\u0103lina","family":"Negoi\u021ba","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition, Technical University of Moldova, 9\/9 Studentilor St., MD-2045 Chisinau, Moldova"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1487","DOI":"10.1017\/S1368980012003771","article-title":"Snack Frequency: Associations with Healthy and Unhealthy Food Choices","volume":"16","author":"Hartmann","year":"2013","journal-title":"Public Health Nutr."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"325","DOI":"10.3945\/jn.109.112763","article-title":"Snacking Increased among U.S. Adults between 1977 and 2006","volume":"140","author":"Piernas","year":"2010","journal-title":"J. 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