Tray Drying of Tamarind Pulp using Gum Arabic

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