{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,12]],"date-time":"2026-05-12T00:56:47Z","timestamp":1778547407260,"version":"3.51.4"},"reference-count":66,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2025,9,23]],"date-time":"2025-09-23T00:00:00Z","timestamp":1758585600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Wroc\u0142aw University of Environmental and Life Sciences"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>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: \u2018Pilsener\u2019 and \u2018Caramel\u2019) 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\u2013371.04 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\u201310.33 mg GAE\/100 mL) and the highest antioxidant activity (ABTS\u2022+ 0.36\u20130.45 \u03bcmol Trolox\/mL, FRAP 0.24\u20130.30 \u03bcmol Trolox\/mL, and DPPH 0.08\u20130.09 \u03bcmol Trolox\/mL). Analysis of the concentration of volatile compounds has shown that using malted soybeans had a significant effect on the composition and share of various groups of volatile compounds (aldehydes, alcohols, terpenes, and ketones) in the analyzed beverages. The obtained results indicate the possibility of using soy malt in the production of plant-based beverages. However, further work is necessary to improve the quality and organoleptic properties of these products.<\/jats:p>","DOI":"10.3390\/molecules30193845","type":"journal-article","created":{"date-parts":[[2025,9,23]],"date-time":"2025-09-23T10:27:53Z","timestamp":1758623273000},"page":"3845","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Malted Soybeans as a Substrate for Plant-Based Beverages\u2014Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0009-0007-6930-3447","authenticated-orcid":false,"given":"Ewelina","family":"Opiela","sequence":"first","affiliation":[{"name":"Department of Fermentation and Cereals Technology, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8961-9592","authenticated-orcid":false,"given":"Anna","family":"Czubaszek","sequence":"additional","affiliation":[{"name":"Department of Fermentation and Cereals Technology, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4614-7177","authenticated-orcid":false,"given":"Alan","family":"Gasi\u0144ski","sequence":"additional","affiliation":[{"name":"Department of Fermentation and Cereals Technology, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6912-2095","authenticated-orcid":false,"given":"Joanna","family":"Miedzianka","sequence":"additional","affiliation":[{"name":"Department of Food Storage and Technology, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1771-7385","authenticated-orcid":false,"given":"Joanna","family":"Kawa-Rygielska","sequence":"additional","affiliation":[{"name":"Department of Fermentation and Cereals Technology, Wroc\u0142aw University of Environmental and Life Sciences, Che\u0142mo\u0144skiego 37, 51-630 Wroc\u0142aw, Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Sharma, N., Yeasmen, N., Dube, L., and Orsat, V. 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