Malting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties

GC–MS‐based metabolomics elucidates the impact of cereal‐based microbial starters on the metabolite profile of mahewu prepared from yellow maize

“…This process is a traditional technique that is well known to beneficially improve the composition of grains (Kewuyemi et al ., 2022; Tapsoba et al ., 2022; Vingrys et al ., 2022). The presence of hydrocarbons in SM, MM and MYM might be due to the auto‐oxidation of lipids in the grains, which may be caused by the activity of enzymes triggered during the malting process (Gasiński et al ., 2022). Fatty acids were also observed to have been biomodified (based on the fold change; Table 1) and could be attributed to lipid breakdown during malting.…”

Brewers' spent grain extract as antioxidants in starch‐based active biopolymers

“…The BSG contains significantly higher phenolic content than cereals, since malting increases the concentration of phenolic compounds, as observed by Gasiński et al . (2022).…”

Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review

“…Alan Gasiński et al malted grains of four naked oat varieties (Amant, Maczo, Polar and Siwek) and one covered oat variety (Kozak) in a laboratory setting following typical specifications for barley malt production. The results revealed that malting increased the concentration of phenolic compounds in oat and improved the antioxidant potential of oat [ 21 , 62 ].…”