RSM

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...

Open access Research Article 10.9734/afsj/2026/v25i9919

Effect of Different Treatments on Chemical Components of Fermented Probiotic Millet Dried Mix

Jayashree H, Devaraju R, Raju Naik B, Malashree L, Shilpashree B & Ramachandra B · Microbiology Research Journal International · 2024

Aims: The purpose of this study was to develop fermented probiotic millet dried mix by incorporating a probiotic Lactobacillus acidophilus and to ascertain how different processes used in the product's development affected its chemical components. Study Design: Fermented probioti...

Open access Research Article 10.9734/mrji/2024/v34i61451

Application of Response Surface Methodology for the Optimization of Growth of Pearl Millet

P. Sunitha, K. Aruna Lakshmi & K. V. Narayana Saibaba · Microbiology Research Journal International · 2015

A Group of mathematical and statistical designs collectively known as Response Surface Methodology (RSM) are increasingly being used to optimize a product or process. The present study attempts to evaluate the efficacy of the mathematical model Central Composite Design (CCD) and...

Open access Research Article 10.9734/BMRJ/2015/14821