Development of a model and optimization of the interaction of factors in the grain malting process and its application in the production of functional beverages
DOI:
https://doi.org/10.15587/1729-4061.2023.289421Keywords:
grains, malting, modeling, optimization, amylolytic activity, saccharifying activity, functional beveragesAbstract
The paper is devoted to the study of the interaction and significance of factors influencing the prediction and optimization of the process of obtaining malt. The object of our research is wheat, barley and rye malt. 33 full factorial experiments were performed, germination period, wetting degree and temperature act as variable factors. At the same time, the amylolytic activity of malt's enzymatic complex and malt's saccharification ability were taken as the response function of the experiment. 27 experiments were carried out with three repetitions in order to check the accuracy of the choice of optimal conditions for the process of obtaining malt, and a regression equation was obtained. According to the least squares method, the regression equations were obtained for approximation of the saccharification ability (SA) and amylolytic activity (AA) values of wheat malt. According to the method of regression analysis, the adequacy of the equations was checked by the Fisher criterion, the statistical significance of their coefficients was checked by the Student's criterion, and the homogeneity of parallel experiments was checked by the Cochrane criterion. The regression model expressing the result of the optimization of the process of obtaining wheat malt is as follows: τ=5.8 days, w=42.2 %, t=15.9 °C; YSA=5.35, YAA=320.0, for barley malt – τ=6.1 days; w=44.1 %; t=17.6 °C; YSA=4.93; YAA=255.2, and for rye malt – τ=4.6 days; w=45.1 %; t=15.0 °C; YSA=8.63; YAA=198.1. In this work, the temperature dependence of the amylolytic activity and saccharifying activity of malt enzymes was also studied. The germination temperature of grains has a maximum effect on the complex of amylolytic enzymes of malts.
The research materials can be applied in the production of non-alcoholic and functional beverages
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