The agave fructans as carrier agent can be an alternative to increase quality properties of blackberry. The aim of this study was to evaluate the effect of agave fructans concentration and inlet air temperature on quality properties of blackberry powder. Agave fructans concentrations were 50, 75 and 100 % (in base the total soluble solids percentage of blackberry extract), and the inlet air temperatures were 70-110°C. A pilot-scale spray dryer was employed. Drying yield ranged from 58 to 94 % dry base. Encapsulation efficiency values varied between 48 and 100 % of anthocyanin concentration. The lower agave fructans concentration showed the best quality characteristics as lower water activity of 0.28, high anthocyanin retention of 98 %, high bulk density of 0.80 g/ml and the higher agave fructans concentrations showed the best stability properties as lower hygroscopicity of 0.013 g H20 /g solids and low particle temperature of 38°C. The agave fructans improves good physicochemical and stability characteristics in blackberry powders.