Research Article
Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology
Table 8
Optimisation of the malting conditions of barley and quinoa grains.
| | Samples | Steeping time (hrs) | Germination time (hrs) | Brix (°Bx) | FAN (mg/L) | Diastatic power (°L) | Desirability | |
| | Barley | 47.68 | 82.55 | 8.25 | 162.28 | 271.69 | 1.00 | Selected | | Quinoa | 47.69 | 95.81 | 8.37 | 165.60 | 275.86 | 1.00 | Selected |
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