Samples Drying
method
Time (min) p-value
0 90 180 270 360 450 540 630 720
Control T1 0.045 ± 0.008 0.225 ± 0.009 0.451 ± 0.005 0.675 ± 0.006 0.901 ± 0.008 1.13 ± 0.017 1.35 ± 0.007 1.35 ± 0.007 1.35 ± 0.007 0.001*
T2 0.066 ± 0.009 0.263 ± 0.005 0.487 ± 0.009 0.683 ± 0.004 1.467 ± 0.012 1.67 ± 0.009 1.88 ± 0.026 1.88 ± 0.026 1.88 ± 0.026 0.002*
A T1 0.048 ± 0.011 0.23 ± 0.01 0.468 ± 0.012 0.699 ± 0.02 0.930 ± 0.06 1.161 ± 0.01 1.39 ± 0.01 1.39 ± 0.01 1.39 ± 0.01 0.001*
T2 0.087 ± 0.006 0.29 ± 0.01 0.524 ± 0.003 0.777 ± 0.008 1.529 ± 0.016 1.98 ± 0.009 2.23 ± 0.02 2.23 ± 0.02 2.23 ± 0.02 0.003*
B T1 0.063 ± 0.005 0.31 ± 0.01 0.599 ± 0.001 0.907 ± 0.006 0.996 ± 0.009 1.489 ± 0.012 1.78 ± 0.01 1.78 ± 0.01 1.78 ± 0.01 0.004*
T2 0.088 ± 0.01 0.29 ± 0.015 0.527 ± 0.01 0.778 ± 0.013 1.528 ± 0.016 1.975 ± 0.009 2.23 ± 0.01 2.23 ± 0.01 2.23 ± 0.0 0.002*
C T1 0.085 ± 0.01 0.41 ± 0.02 0.816 ± 0.006 1.219 ± 0.013 1.629 ± 0.018 2.028 ± 0.01 2.44 ± 0.01 2.44 ± 0.01 2.44 ± 0.01 0.001*
T2 0.283 ± 0.00 0.49 ± 0.013 0.875 ± 0.012 0.977 ± 0.011 1.966 ± 0.009 2.544 ± 0.008 2.97 ± .001 2.97 ± 0.01 2.97 ± 0.01 0.003*
D T1 0.088 ± 0.009 0.41 ± 0.006 0.82 ± 0.06 1.22 ± 0.011 1.635 ± 0.023 2.032 ± 0.007 2.44 ± 0.005 2.44 ± 0.005 2.44 ± 0.005 0.005*
T2 0.283 ± 0.005 0.49 ± 0.013 0.875 ± 0.012 0.977 ± 0.011 1.966 ± 0.009 2.544 ± 0.008 2.97 ± 0.01 2.97 ± 0.01 2.97 ± 0.01 0.003*
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, Rows followed by different alphabets are *Significantly different
(p ≤ 0.05), NS- Not Significant by LSD
Table 3: Solids gain (%) of the ready-to-eat coconut based snack.