@article {1001,
	title = {2211-601X {\textcopyright} 2016 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license(http://creativecommons.org/licenses/by-nc-nd/4.0/).Peer-review under responsibility of International Conference of Sabaragamuwa Universi},
	journal = {ScienceDirect},
	volume = {Procedia Food Science 6 ( 2016 ) 199 {\textendash} 203},
	year = {2016},
	pages = { 170 {\textendash} 175},
	abstract = {Present study was carried out to evaluate the effect of various dehydration techniques such as sun drying, solar drying, dryingafter freezing (Freeze for one hour followed by mechanical drying at 55{\textdegree}C), vacuum drying and drying using lab scale air oven onproximate composition and retention of antioxidants in different fruit powder prepared from Bael (Aegle marmelos) and Palmyra(Borassus flabellifer). Moisture content, Total Ash, Crude fiber \%, Fat \%, Crude protein \%, total phenolic content,β {\textendash}Caroteneand antioxidant activity were tested. The antioxidant activity was measured based on the ability of fruit extract to scavenge 1, 1-diphenyl-2-picrylhydrazyl (DPPH). Among different drying treatments the highest fat percentage recorded by the solar driedpalmyra fruit powder and there is no significant difference (α= 0.05) between sun drying and vacuumed drying. Higherconcentration of β -Carotene and total phenolic content were recorded in vacuum dried samples both in bael and Palmyra fruitpowders and it significantly different (α= 0.05) from other treatments. The scavenging activity of bael fruit powder in vacuumdrying was ranged from 65.36\% to 81.33\% of the concentration 200 μg/ml to1000 μg/ml and the palmyra fruit powder wasrecorded 57.32\% to 83.25\% of the concentration 200 μg/ml to1000 μg/ml. Vacuum dried fruit powders of palmyra and bael weregiven highest radical scavenging activity and the scavenging activity of palmyra fruit powder is higher than the bael. Thereforevacuum drying can be recommended as the most effective drying method to protect chemical characteristics and retention ofantioxidant properties of fruit powders.},
	url = { www.sciencedirect.com},
	author = {Wijewardana R.M.N.Aa, Nawarathne S.Bb, Wickramasinghe Ib, Gunawardane C.Ra, Wasala W.M.C.Ba,Thilakarathne B.M.K.Sa *}
}
