Abstract
Tamarind and pineapple fruit powders dissolution properties are important as it depends on time taken for it to dissolve. Both powders produced from spray drying with addition of 10% w/v of maltodextrin. The tamarind and pineapple fruit powders were then compressed into tablets with applied force of 28.65 MPa. A dissolution tester was used for in-vitro dissolution studies. These findings indicate the moisture content, bulk density, tapped density and water activity showed a significant difference at P < 0.05. Thus, it is important to compress fruit powder into tablet form as it easy to dissolve and provide healthy beverages to meet consumer's demand.