Abstract Quality by Design (QbD) approach has been widely used in the pharmaceutical field, but its application in the development of food products is recent. The objective of this work was to apply QbD in the development of Ale-type beer, with up to 45% of barley malt substitutes, with alcohol content of 5.50 ± 0.55% v/v and a good sensory evaluation. A simplex-centroid mixture design was used, in which five cereals were tested: maize, oat malt, rice, rye malt, and sorghum. In the screening design, rice, maize, and oat malt were selected. The optimization design allowed the definition of the design space to meet critical quality attributes. The standard (100% barley malt) and optimized (55% barley malt, 42% oat malt, and 3% maize) formulations had similar physicochemical, fermentative, and sensory parameters. The implementation of QbD helps improve quality and reduce quality deviations.

中文翻译：

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使用质量源于设计 (QbD) 方法开发和优化含有麦芽和非麦芽替代品的啤酒

摘要 质量源于设计 (QbD) 方法已广泛应用于制药领域，但其在食品开发中的应用却是最近的事情。这项工作的目的是将 QbD 应用到 Ale 型啤酒的开发中，其中大麦芽替代品的比例高达 45%，酒精含量为 5.50 ± 0.55% v/v，并具有良好的感官评价。使用了单纯形质心混合物设计，其中测试了五种谷物：玉米、燕麦麦芽、大米、黑麦麦芽和高粱。在筛选设计中，选择了大米、玉米和燕麦麦芽。优化设计允许定义设计空间以满足关键质量属性。标准（100% 大麦芽）和优化（55% 大麦芽、42% 燕麦麦芽和 3% 玉米）配方具有相似的物理化学、发酵和感官参数。