The study aimed to determine the optimal drying conditions and foaming agent concentrations for foam mat dried tomato powder while preserving its biochemical properties. The foaming agent used was glyceryl monostearate(GMS), while the foam stabilizer was maltodextrin with different concentrations. Drying temperatures were varied from 60°C to 70°C, and changes in various physicochemical properties were observed, including TSS, pH, ascorbic acid, titratable acidity, β-Carotene, and DPPH radical scavenging activity. The results indicated that drying time decreased with increasing foaming agent concentrations and higher drying temperatures. Overall, the study suggests that the concentration of foaming agent, foam stabilizer, maltodextrin, and temperature play significant roles in determining the physicochemical properties of the food product being analyzed, such as TSS, pH, ascorbic acid, and titratable acidity content. β-Carotene contents increased with the increase of foaming agent concentrations but decreased with increasing temperatures and foam stabilizer concentration. The study found that the DPPH free radical scavenging activity showed an increase as the foaming agent, foam stabilizer, and temperatures were increased. Overall, the optimal treatment of foaming agent was found to be 5% GMS + 1% maltodextrin at 60°C, based on the maximum retention of physicochemical properties. These findings can have implications for the food industry in developing new ways to preserve the nutritional value of food products during the drying process.