Tray Drying of Tamarind Pulp Using Maltodextrin

Tamarind powder was obtained by tray-drying of juice squeezed from tamarind pulp by using drying aid mixture. Popular drying aidnamely maltodextrin(md) was added to tamarind pulp (20°brix) at 1: 10; 1: 7.5; 1: 6 ratios. The mixture was dried in tray dryer at drying temperatures of 80, 90, and 100°C till powder obtained. The results indicated thatthe optimal drying temperature for drying tamarind pulp powder is 90°C with maltodextrine. The yield of tamarind pulp powder was best with 1: 7.5 and 1: 6 ratios. The physicochemical and sensory scores indicated that samples with ratios 1: 7.5 at 90°C and 100°C were revealed as best samples.