Table 3

Drying Methods	Temperature, Power level (ºC,Watt)	Total phenolics (mg/100g)	Antioxidant (µM/g)	Sensory Evaluation
Drying Methods	Temperature, Power level (ºC,Watt)	Total phenolics (mg/100g)	Antioxidant (µM/g)	Colour	Shape	Aroma	Overall Acceptability
HAD	50	455^ab	151^ab	6.0^ab	5.5^ab	7.0^ab	6.0^a
	60	615^c	198^c	6.5^b	6.0^b	7.5^b	7.0^b
	70	493^bc	167^bc	6.0^ab	6.0^b	7.0^ab	6.0^a
	80	338^a	139^a	5.5^a	5.0^a	6.5^a	5.5^a
FBD	50	181^a	68^a	5.0^a	4.0^a	5.0^a	4.5^a
	60	165^b	56^b	5.0^b	4.0^a	5.0^a	4.5^a
	70	162^b	48^bc	4.0^b	3.0^b	4.0^b	3.5^b
	80	145^c	42^c	3.0^c	2.5^b	3.0^b	3.0^b
MWD	180	335^a	205^a	6.0^a	6.5^a	6.5^a	6.0^a
	360	436^ab	281^b	8.0^bc	7.5^bc	8.0^bc	8.0^bc
	540	692^c	377^c	8.5^c	8.0^c	8.5^c	8.5^c
	720	553^bc	287^b	8.0^bc	8.0^c	8.0^bc	8.0^bc
	900	372^a	181^a	7.5^b	7.0^ab	7.5^b	7.5^b

^*The values having same superscript in a column for individual drying are not significantly different at p<0.05

Table 3: Quality Analysis of the leaves dried at different temperature and power level.