M. A. Abid

Process Optimization for Calcium- and Fiber-rich Kale Powder Using Response Surface Methodology

M. Tun Norbrillinda, K. K. Hazila, M. M. A. Helmi & M. A. Abid · Asian Food Science Journal · 2026

Aims: To optimise steaming time (1 – 3 minutes) and drying temperature (60 – 80 °C) using Response Surface Methodology (RSM) to maximise the retention of calcium and total dietary fibre in kale (Brassica oleracea) powder for functional food applications. Study Design: A central c...