Multi-Response Optimization of the Malting Process of an Italian Landrace of Rye (Secale cereale L.) Using Response Surface Methodology and Desirability Function Coupled with Genetic Algorithm

作者：Antonio Calvi, Giovanni Preiti, Marco Poiana, Ombretta Marconi, Martina Gastl, Martin Zarnkow · 发表于：Foods · 年份：2022 · DOI：10.3390/foods11223561 · 被引用次数：8 · 研究领域：Food composition and properties、Food Drying and Modeling、Sensory Analysis and Statistical Methods

Rye is used in some applications in the food and beverage industry and for the preparation of functional foods. It is an interesting raw material in malting and brewing due to its characteristic contribution to the beer's color, turbidity, foam and aroma. The aim of this work was to optimize the micro-malting process of a rye landrace. The response surface methodology (RSM) was applied to study the influence of three malting parameters (germination time, germination temperature and degree of steeping) on the quality traits of malted rye. Long germination times at high temperatures resulted in an increase in the extract and Kolbach index. The model for the apparent attenuation limit showed a particular pattern, whereby time and temperature inversely influenced the response. The lowest viscosities were determined in the worts produced from highly modified malts. Optimization of the variables under study was achieved by means of a desirability function and a genetic algorithm. The two methodologies provided similar results. The best combination of parameters to optimize the malting process on the rye landrace under study was achieved at 6 days, 12 °C and 44 g/100 g.