Benders'dictionary of nutrition and food technology

294maize starch, waxy starch obtained from hybrids of maize consistingwholly or largely of amylopectin, compared with ordinarymaize starch with 26% amylose and 74% amylopectin.The pasteis semi-translucent, cohesive and does not form a gel.malabsorption syndrome Defect of absorption of one or morenutrients; signs include diarrhoea, steatorrhoea, abdominaldistension, weight loss and specific signs of nutrient deficiency.malacia Abnormal softening of tissue or organ. See keratomalacia;osteomalacia.malai Indian; cream prepared by boiling milk, leaving it to cooland then skimming off the clotted cream.malic acid Dicarboxylic acid (COOH—CHOH—CH 2 —COOH);a metabolic intermediate occurring in many fruits, particularly inapples, tomatoes and plums. Used as a food additive to increaseacidity (E-296).mallorising pasteurisation at high temperatures (up to 130 °C).malmsey See madeira wines.malnutrition Disturbance of form or function arising from deficiencyor excess of one or more nutrients.See also cachexia; obesity; protein–energy malnutrition;vitamin a toxicity; vitamin b 6 toxicity).malolactic fermentation The conversion of the malic acid in grapejuice (and other fruit juices) into lactic acid, especially in redwines and cider as they mellow and become less acidic.malpighia See cherry, west indian.malt, malt extract Mixture of starch breakdown products containingmainly maltose (malt sugar), prepared from barley orwheat. The grain is allowed to sprout, when the enzyme diastase(amylase) develops and hydrolyses the starch to maltose. Themixture is then extracted with hot water, and this malt extractcontains a solution of starch breakdown products together withdiastase. Malt extract may be the concentrated solution or evaporatedto dryness.maltase Enzyme (EC 3.2.1.20) that hydrolyses maltose.malt flour Germinated barley or wheat, in dried form. As well asdextrins, glucose, proteins and salts derived from the cereal, it isrich in diastase and is added to wheat flour of low diastaticactivity for breadmaking; used as an ingredient of malt loaf.Malthus, Thomas Robert (1766–1835), author of an Essay on thePrinciples of Population (1798), postulating that any temporaryor local improvement in living conditions will increase populationfaster than the food supply, and that disasters such as warand pestilence, which check population growth, are inescapablefeatures of human society.maltin, maltodextrin See dextrose equivalent value.