Samples Drying method Time (min) p-value 0 5 10 15 20 25 30 Control T1 0.515 ± 0.01 0.559 ± 0.014 0.57 ± 0.012 0.66 ± 0.09 0.9 ± 0.00 0.9 ± 0.00 0.9 ± 0.00 0.003* T2 0.618 ± 0.01 0.75 ± 0.040 0.756 ± 0.01 0.921 ± 0.01 0.94 ± 0.03 0.94 ± 0.03 0.94 ± 0.03 0.002* A T1 0.579 ± 0.01 0.661 ± 0.007 0.696 ± 0.00 0.70 ± 0.01 0.886 ± 0.01 0.886 ± 0.01 0.886 ± 0.009 0.003* T2 0.613 ± 0.01 0.74 ± 0.03 0.752 ± 0.01 0.912 ± 0.01 0.93 ± 0.04 0.93 ± 0.04 0.93 ± 0.04 0.004* B T1 0.51 ± 0.005 0.56 ± 0.01 0.57 ± 0.01 0.66 ± 0.05 0.88 ± 0.009 0.88 ± 0.009 0.88 ± 0.009 0.001* T2 0.61 ± 0.000 0.64 ± 0.0 0.77 ± 0.01 0.93 ± 0.003 0.95 ± 0.005 0.95 ± 0.005 0.95 ± 0.005 0.003* C T1 0.61 ± 0.006 0.68 ± 0.004 0.74 ± 0.004 0.87 ± 0.004 0.887 ± 0.01 0.887 ± 0.01 0.887 ± 0.01 0.002* T2 0.63 ± 0.007 0.76 ± 0.007 0.77 ± 0.01 0.93 ± 0.005 0.95 ± 0.04 0.95 ± 0.04 0.95 ± 0.04 0.004* D T1 0.54 ± 0.011 0.71 ± 0.001 0.74 ± 0.009 0.81 ± 0.003 0.90 ± 0.001 0.90 ± 0.001 0.90 ± 0.001 0.005* T2 0.62 ± 0.007 0.75 ± 0.004 0.76 ± 0.02 0.93 ± 0.009 0.94 ± 0.006 0.94 ± 0.006 0.94 ± 0.006 0.001*

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 6: Coefficient of rehydration of the ready-to-eat coconut based snack.