**9.4 Drum drying of tamarind pulp**

Weerachet et al. [16] studied the production of tamarind powder by drum dryer using Maltodextrin (MD) and Arabic gum (AG) as adjuncts (**Figures 15** and **16** and **Table 7**).

**Figure 13.** *Tamarind pulp powder.*

**Figure 14.** *Flow chart for the preparation of spray-dried TJC powder.*


#### **Table 6.**

*Quality changes in spray-dried TJC powder during storage packed in Aluminum foil pouches [14].*

**Figure 15.** *Schematic diagram of drum dryer.*

#### **9.5 Fruit leather**

Fruit leather prepared from the dried sheets of tamarind fruit pulp will have a soft, rubbery texture and a sweet taste (**Figure 17**) [17]. Ghada et al. [18] studied the effect of different drying methods (cabinet drier (70°C) and solar drier (54 4°C)) on the quality and consumer acceptability of tamarind leathers (**Figure 18**). Results showed that drying methods influence the color changes of tamarind leather. Effect of drying on quality characteristics are shown in **Table 8.**

#### **9.6 Tamarind candy**

Tamarind candy is one of the most liked products by consumers because of its natural sour-sweet blend. Candies are prepared after boiling tamarind pulp with a sufficient amount of sugar and cooking it with a very little amount of water. Arghya

#### **Figure 16.**

*The processing flow chart for drum drying of tamarind pulp.*


*Note: Bulk density, color, moisture content, water activity and solubility values are mean standard deviation (n = 3). Means with the same superscript within same column are insignificant different (P > 0.05).*

#### **Table 7.**

*Bulk density, moisture content, water activity, and solubility of tamarind powders.*

**Figure 17.** *Process flow chart for developing tamarind fruit leather.*

**Figure 18.** *Tamarind fruit leather.*


#### **Table 8.**

*Effect of different drying methods on quality characteristics of tamarind leathers.*

Mani et al. [19] standardized the recipe for the preparation of Tamarind candy (**Figures 19** and **20**).
