The role of malting in grains and legumes for the development of high-functionality medical foods
Malting is a process involving soaking, germination, and controlled heating, which significantly modifies the nutritional and bioactive profiles of grains and legumes. This process activates key enzymes that hydrolyze proteins, carbohydrates, and fats, leading to enhanced nutrient bioavailability an...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325004028 |
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| author | Asa Alifia Ranini Azzahra Mutiara Ayu Gemala Anjani Ahmad Syauqy Etika Ratna Noer Fitriyono Ayustaningwarno |
| author_facet | Asa Alifia Ranini Azzahra Mutiara Ayu Gemala Anjani Ahmad Syauqy Etika Ratna Noer Fitriyono Ayustaningwarno |
| author_sort | Asa Alifia Ranini |
| collection | DOAJ |
| description | Malting is a process involving soaking, germination, and controlled heating, which significantly modifies the nutritional and bioactive profiles of grains and legumes. This process activates key enzymes that hydrolyze proteins, carbohydrates, and fats, leading to enhanced nutrient bioavailability and reduced antinutritional factors. Additionally, malting enhances the concentrations of flavonoids and polyphenols, thereby increasing antioxidant activity. The heating phase also induces the Maillard reaction, which contributes to improved flavor, color, and aroma. Research has demonstrated that malting improves nutrient composition, enhances texture and sensory properties, and enables the development of innovative functional foods such as snack cereals, biscuits, and enteral nutrition products. Given these benefits, malting presents a promising approach for creating health-promoting foods, particularly for individuals with specific dietary needs. This review examines the physicochemical transformations occurring during malting, including changes in nutrient and antinutrient composition, viscosity, texture, and color, while also highlighting its potential applications in high-functionality medical foods. |
| format | Article |
| id | doaj-art-7920951d662d45f9a010917bb48677e1 |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-7920951d662d45f9a010917bb48677e12025-08-20T03:13:58ZengElsevierJournal of Agriculture and Food Research2666-15432025-08-012210203110.1016/j.jafr.2025.102031The role of malting in grains and legumes for the development of high-functionality medical foodsAsa Alifia Ranini0Azzahra Mutiara Ayu1Gemala Anjani2Ahmad Syauqy3Etika Ratna Noer4Fitriyono Ayustaningwarno5Department of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, IndonesiaDepartment of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, IndonesiaDepartment of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Center of Nutrition Research (CENURE), Universitas Diponegoro, Semarang, Central Java, 50275, IndonesiaDepartment of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Center of Nutrition Research (CENURE), Universitas Diponegoro, Semarang, Central Java, 50275, IndonesiaDepartment of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Center of Nutrition Research (CENURE), Universitas Diponegoro, Semarang, Central Java, 50275, IndonesiaDepartment of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Center of Nutrition Research (CENURE), Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Laboratory of Sustainable Diets and Biodiversity, Center of Research and Services – Diponegoro University (CORES-DU), Integrated Laboratory, Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Food Sustainable Research Center (FORCE), Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia; Corresponding author. Department of Nutrition Science, Universitas Diponegoro, Semarang, Central Java, 50275, Indonesia.Malting is a process involving soaking, germination, and controlled heating, which significantly modifies the nutritional and bioactive profiles of grains and legumes. This process activates key enzymes that hydrolyze proteins, carbohydrates, and fats, leading to enhanced nutrient bioavailability and reduced antinutritional factors. Additionally, malting enhances the concentrations of flavonoids and polyphenols, thereby increasing antioxidant activity. The heating phase also induces the Maillard reaction, which contributes to improved flavor, color, and aroma. Research has demonstrated that malting improves nutrient composition, enhances texture and sensory properties, and enables the development of innovative functional foods such as snack cereals, biscuits, and enteral nutrition products. Given these benefits, malting presents a promising approach for creating health-promoting foods, particularly for individuals with specific dietary needs. This review examines the physicochemical transformations occurring during malting, including changes in nutrient and antinutrient composition, viscosity, texture, and color, while also highlighting its potential applications in high-functionality medical foods.http://www.sciencedirect.com/science/article/pii/S2666154325004028grainsLegumesMaltingPhysicochemical propertiesMedical food |
| spellingShingle | Asa Alifia Ranini Azzahra Mutiara Ayu Gemala Anjani Ahmad Syauqy Etika Ratna Noer Fitriyono Ayustaningwarno The role of malting in grains and legumes for the development of high-functionality medical foods Journal of Agriculture and Food Research grains Legumes Malting Physicochemical properties Medical food |
| title | The role of malting in grains and legumes for the development of high-functionality medical foods |
| title_full | The role of malting in grains and legumes for the development of high-functionality medical foods |
| title_fullStr | The role of malting in grains and legumes for the development of high-functionality medical foods |
| title_full_unstemmed | The role of malting in grains and legumes for the development of high-functionality medical foods |
| title_short | The role of malting in grains and legumes for the development of high-functionality medical foods |
| title_sort | role of malting in grains and legumes for the development of high functionality medical foods |
| topic | grains Legumes Malting Physicochemical properties Medical food |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325004028 |
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