Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology

Table 7

Correlation coefficient (r) between independent and response variables during malting.

Response variable	Barley malt	Steeping time	Quinoa malt	Steeping time
	Germination time		Germination time
Brix (^oBx)	+0.142	+0.754	+0.119	+0.755
FAN (mg/L)	+0.280	+0.880	+0.275	+0.895
Diastatic power (°L)	+0.317	+0.897	+0.326	+0.893