Samples Drying method Time (min) p-value 0 5 10 15 20 25 30 Control T1 1.11 ± 0.006 1.21 ± 0.009 1.232 ± 0.006 1.430 ± 0.07 1.92 ± 0.011 1.92 ± 0.011 1.92 ± 0.011 0.001* T2 1.319 ± 0.010 1.595 ± 0.004 1.614 ± 0.003 1.944 ± 0.006 1.98 ± 0.013 1.98 ± 0.013 1.98 ± 0.013 0.003* A T1 1.24 ± 0.005 1.417 ± 0.006 1.497 ± 0.012 1.503 ± 0.01 1.901 ± 0.005 1.901 ± 0.005 1.901 ± 0.005 0.002* T2 1.312 ± 0.003 1.582 ± 0.006 1.608 ± 0.001 1.95 ± 0.007 1.99 ± 0.007 1.99 ± 0.007 1.99 ± 0.007 0.004* B T1 1.435 ± 0.006 1.508 ± 0.184 1.79 ± 0.01 1.89 ± 0.011 1.92 ± 0.012 1.916 ± 0.012 1.916 ± 0.012 0.000* T2 1.346 ± 0.005 1.59 ± 0.008 1.63 ± 0.007 1.97 ± 0.003 2.06 ± 0.00 2.06 ± 0.005 2.06 ± 0.005 0.002* C T1 1.3 ± 0.014 1.467 ± 0.013 1.595 ± 0.013 1.878 ± 0.012 1.914 ± 0.008 1.914 ± 0.008 1.914 ± 0.008 0.001* T2 1.32 ± 0.009 1.59 ± 0.017 1.618 ± 0.01 1.960 ± 0.003 2.06 ± 0.006 2.06 ± 0.00 2.06 ± 0.006 0.002* D T1 1.12 ± 0.00 1.502 ± 0.00 1.55 ± 0.00 1.71 ± 0.00 1.892 ± 0.00 1.892 ± 0.00 1.89 ± 0.00 0.003* T2 1.30 ± 0.014 1.580 ± 0.004 1.59 ± 0.006 1.94 ± 0.006 1.984 ± 0.003 1.984 ± 0.003 1.98 ± 0.003 0.003*

All values are means of triplicate determinations± standard deviation (SD), Sample A-Mentha piperita, T1- Hot Air Oven Drying, T2- Freeze Drying 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 5: Rehydration ratio of the ready-to-eat coconut based snack.