Table 4

Drying Methods	Parameters	Drying Time(min)	Total phenolics, (mg/100g)	Antioxidant (µM/g)	Sensory Evaluation
Drying Methods	Parameters	Drying Time(min)	Total phenolics, (mg/100g)	Antioxidant (µM/g)	Colour	Shape	Aroma	Overall Acceptability
HAD,°C	60	420	615	198	6.5	6.0	7.5	7.0
MWD,W	540	6	692	377	8.5	8.0	8.5	8.5
FBD^*, °C	50	270	181	68	5.0	4.0	5.0	4.5

^*Not recommended

Table 4: Summary for optimum parameters for different drying methods.