The objective of this work was to study the efect of foaming parameters on the physical and phytochemical properties of tomato powder. A central composite rotatable design of experiments was defned with two parameters (concentration of soy protein isolate [SPI]: 1–5% and whipping time: 2–14 min) with 5 levels for each parameter. The foam was prepared by whipping tomato puree after adding SPI and dried in a thin layer (4 mm±1) at 50 °C. The obtained results showed the predominant efect of the concentration of SPI on the physical and phytochemical properties compared to whipping time. The powder prepared under foaming conditions of 5% SPI and whipping time of 8 min showed an increase of 97, 39, 62, and 46% in the total phenolics, total favonoids, antioxidant activity, and porosity, respectively, while the bulk density decreased by about 25%