Filtrate of functional ingredients L* p-value a* p-value b* p-value Chroma ΔE Hue angle Drying method Drying method Drying method Drying method Drying method Drying method T1 T2 T1 T2 T1  T2 T1  T2 T1  T2 T1  T2 Control 66.71 ± 0.02 69.83 ± 0.07 0.000* -.643 ± 0.02 -0.78 ± 0.01 0.000* 4.60 ± 0.003 4.88 ± 0.03 0.000* 4.64 4.94 - - -82.04 -80.92 A 57.45 ± 0.13 61.45 ± 0.06 0.000* -1.90 ± 0.11 -1.19 ± 0.04 0.000* 8.60 ± 0.040 9.63 ± 0.17 0.001* 10.5 9.7 10.17 9.64 -77.55 -82.95 B 61.80 ± 0.35 61.80 ± 0.10 1.00NS -0.83 ± 0.005 -0.967 ± 0.01 0.000* 6.60 ± 0.30 5.79 ± 0.07 0.010* 6.65 5.87 5.3 8.08 -82.83 -80.52 C 60.01 ± 0.01 69.94 ± 0.06 0.000* 1.621 ± 0.0 1.12 ± 0.01 0.000* 13.9 ± 0.003 13.9 ± 0.003 1.00NS 13.9 13.94 11.68 9.21 83.34 -85.39 D 53.89 ± 0.06 57.90 ± 0.004 0.000* 11.05 ± 0.04 10.09 ± 0.01 0.000* 13.45 ± 0.16 13.86 ± 0.08 0.017* 17.4 17.14 14.92 18.5 50.59 53.95

All values are means of triplicate determinations± standard deviation (SD), T1- Hot Air Oven Drying, T2- Freeze Drying Sample A-Mentha piperita, Sample B-Zingiber officinale, Sample C-Daucus carota and Sample D-Beta vulgaris filtrate impregnated coconut based snack, NS- Not Significant, * Significant at p ≤ 0.05 Table 1: Color values of the ready-to-eat coconut based snack.