Samples Drying
method
Time (min) p-value
0 90 180 270 360 450 540 630 720
Control T1 1.47 ± 0.09 7.34 ± 0.06 14.68 ± 0.14 22.02 ± 0.2 29.4 ± 0.00 36.71 ± 0.02 44.05 ± 0.02 44.05 ± 0.02 44.05 ± 0.02 0.001*
T2 1.69 ± 0.01 7.79 ± 0.02 14.94 ± 0.02 22.22 ± 0.1 30.03 ± 0.01 37.26 ± 0.01 44.57 ± 0.01 44.57 ± 0.01 44.57 ± 0.01 0.005*
A T1 1.49 ± 0.01 7.39 ± 0.02 14.58 ± 0.01 22.19 ± 0.02d 29.79 ± 0.08 37.05 ± 0.04 44.51 ± 0.02 44.51 ± 0.02 44.51 ± 0.02 0.001*
T2 2.18 ± 0.01 9.52 ± 0.01 18.65 ± 0.2 27.91 ± 0.3 33.5 ± 0.01 40.39 ± 0.01 46.36 ± 0.04 46.36 ± 0.04 46.36 ± 0.01 0.003*
B T1 1.50 ± 0.01 7.47 ± 0.10 14.71 ± 0.1 22.9 ± 0.05 29.98 ± 0.01 37.56 ± 0.01 44.99 ± 0.01 44.99 ± 0.01 44.99 ± 0.01 0.005*
T2 2.24 ± 0.00 9.42 ± 0.05 18.74 ± 0.06 27.9 ± 0.07 33.67 ± 0.01 39.79 ± 0.02 45.65 ± 0.00 45.65 ± 0.00 45.65 ± 0.00 0.001*
C T1 1.53 ± 0.00 7.6 ± 0.01 15.3 ± 0.009 23.29 ± 0.01 30.7 ± 0.01 38.11 ± 0.07 45.79 ± 0.02 45.79 ± 0.02 45.79 ± 0.02 0.001*
T2 2.66 ± 0.01 10.2 ± 0.00 19.3 ± 0.01 28.5 ± 0.01 34.3 ± 0.01 40.65 ± 0.02 47.11 ± 0.01 47.11 ± 0.01 47.11 ± 0.01 0.003*
D T1 1.53 ± 0.00 7.25 ± 0.04 15.06 ± 0.00 23.30 ± 0.01 30.72 ± 0.01 38.11 ± 0.07 45.8 ± 0.01 45.8 ± 0.01 45.8 ± 0.01 0.003*
T2 2.66 ± 0.01 10.2 ± 0.00 19.3 ± 0.01 28.5 ± 0.01 34.3 ± 0.01 40.65 ± 0.01 47.11 ± 0.01 47.11 ± 0.01 47.11 ± 0.01 0.004*
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 4: Water loss (%) of the ready-to-eat coconut based snack.