Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction

Use of D‐optimal combined design methodology to describe the effect of extraction parameters on the production of quinoa–barley malt extract by superheated water extraction

Abstract Superheated water extraction was applied to produce quinoa–barley malt extract. D‐optimal combined design was used to optimize the extraction conditions (time (min), solid–water ratio and particle size to obtain maximum protein and carbohydrate content, and minimum turbidity and pH. Quinoa...

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Bibliographic Details
Main Authors: Samireh Sabah, Anoshe Sharifan, Afshin Akhonzadeh Basti, Behrooz Jannat, Maryam TajAbadi Ebrahimi
Format: Article
Language:English
Published: Wiley 2021-04-01
Series:Food Science & Nutrition
Subjects:
barley malt
combined design
extraction
quinoa
superheated water extraction
Online Access:https://doi.org/10.1002/fsn3.2184

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