Peaches (Prunus persica) are by nature a highly perishable fruit with short shelf-life and are susceptible to mechanical damage during harvest, sorting, packaging and transport. Therefore, converting peaches into dehydrated products will not only reduce their post-harvest losses but also retain their nutritional and the sensory qualities. The current study aimed at optimization of foam-mat drying process for conversion of the peaches grown in Ontario, Canada into peach powder. The operating parameters including the concentration of foaming agents (soy and pea proteins (0.5, 1, and 1.5% w/w), drying temperatures (65, 70, and 75 °C) and foam thickness (3, 5 and 7 mm) were optimized using response surface methodology. Drying time increased with an increase in thickness and decreased with an increase in temperature and protein concentrations. DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging activity increased with temperature and ΔE (Color change) increased with an increase in temperature and protein concentration.