This research investigates the collective use of maltodextrin (MD), octenyl succinic anhydride (OSA), and gum arabic (GA) to produce tamarind powders using the double drum dryer method. In this study, seven carrier mixture formulations were specified using a simplex lattice mixture design and the physicochemical characteristics of the tamarind products associated with the MD-OSA-GA combinations were assessed. Graphical optimization was utilized to identify the optimal MD-OSA-GA concentrations that would produce a tamarind powder with the essential physicochemical characteristics that would closely resemble the fresh tamarind pulp including total solids (TS), viscosity (VS), pH value (pH), and total acidity (TA). The optimal mixture concentrations were 61.52 g, 28.48 g, and 10.00 g/100 g for MD, OSA, and GA, respectively, with the tamarind powder possessing 39.88% TS, 0.27 VS, 3.04 pH, and 9.31% TA.
