Abstract: Several locally available chief sources of roots and spices such as beet root, carrot, ginger and mint have been chosen for the present study for their variable concentrations and compositions in phenolic compounds and other functional characteristics as osmotic infusions in the form of filtrates. Sliced samples (0.8±0.1mm) of matured coconuts (10-12 months old) were subjected to osmotic dehydration for a period from 0 min to 720 min at room temperature. Then the slices were dried in a hot-air oven (HAOD ) at temperature 45-60°C for about 6-7 hours and freeze drying (FD) at temperature (-40 to 30°C) for a duration of 14-16 hours. Osmotic medium without the infusion of filtrates of functional ingredients serves as the control.
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