Effect of drying temperature on physicochemical and functional properties of Tulsi leaves

In the present investigation Tulsi leaves (Ocimum sanctum) were dried in a convective hot air dryer at 35 °C, 45 °C and 55 °C. The nutritional values like protein, ash, fiber and fat decreased from 13.437 to 11.65 (%), 9.04 to 8.06 (%), 0.71 to 0.60 (%) and 1.77 to 1.23 (%); the carbohydrate increases from 65.54 to 72.99% with respect to increase in drying temperature, Functional properties like wettability decreased from 34 (sec) to 22 (sec); and the water absorption capacity increased from 1.96 (g/ml) to 3.30 (g/ml) with an increase in temperature from drying temperature 35 °C to 55 °C.