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.