ArticleMolecules (Basel, Switzerland)2025
Malted Soybeans as a Substrate for Plant-Based Beverages-Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Soybeans are often used as a raw material for the production of plant-based beverages. Malting significantly changes the properties of malted seeds; therefore, the aim of this study was the assessment of beverages obtained from soy malts (two types: 'Pilsener' and 'Caramel') produced from three soy varieties (Abaca, Abelina, and Aurelina). Beverages produced from malts were characterized by a higher protein content compared with beverages from unmalted seeds. The control samples showed a lower content of the sum of all amino acids (363.89-371.04 mg/g) compared with beverages from both types of malts, and the highest content was determined in the beverage from caramel-type malt of the Abaca variety (434.60 mg/g). Beverages from caramel-type malt of the Abaca and Aurelina varieties contained the largest concentration of phenolic compounds (8.35-10.33 mg GAE/100 mL) and the highest antioxidant activity (ABTS
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