## 3 Results  
### X-Ray Diffraction Analysis (XRD) and Differential Scanning Calorimetry (DSC)  
X-ray analysis and differential scanning calorimetry were conducted out to investigate the structural characteristics of the native potato starch and spray-dried starch powders. Typical diffractograms of native potato starch and spray-dried starch powders at concentrations of 3% [SD_3%] and 5% [SD_5%] are presented in Figure 1a. XRD analysis revealed significant structural changes in the native potato starch and spray-dried starch powders. The diffractogram of native potato starch displayed reflection peaks at approximately 14, 15, 17, 22, and 24\({}^{\circ}\), which correspond to the ordered-crystalline structure of B-type of starch [38]. On the contrary, in the diffractogram of spray-dried starch powders, the aforementioned peaks disappeared, and instead, a broad peak appeared at around 15\({}^{\circ}\), indicating that the gelatinization and the extremely rapid (app. 10 s) drying process resulted in the formation of semi-crystalline to amorphous structure powders. This could be attributed to the heat treatment of the starch, which disrupted the molecular order by altering the intermolecular interactions [15] and to the drying process by causing rapid evaporation of water from the droplets [16; 17; 18; 19], which inhibited the mobility of the starch molecules, preventing them from organizing into crystallites. Thus, the quick removal of water molecules from the starch solution, along with the disruption of the starch granules, resulted in the formation of an amorphous structure. Similar results were found in the case of spray-dried starch complexes, where the spray-drying process resulted in the formation of powders with limited crystallinity [16; 17; 18]. A decrease in the crystallinity in spray-dried samples was also reported by other researchers [20; 22]. Therefore, XRD analysis revealed that the spray-drying process modified the crystalline structure of native potato starch, leading to the formation of an amorphous state.  
Figure 1b shows the DSC thermograms of native potato starch and spray-dried potato starch powders at concentrations of 3% [SD_3%] and 5% [SD_5%]. The endotherms of the spray-dried powders were comparatively lower than those of the native starch. In the DSC thermogram of native potato starch, there is a peak at 64.5 \({}^{\circ}\)C with an enthalpy change (\(\Delta\)H) of 2.50 J/g. On the other hand, the spray-dried starch potato powders exhibited a peak at 66.3 \({}^{\circ}\)C with \(\Delta\)H values of 0.15 J/g [SD_3%] and at 63.8 \({}^{\circ}\)C with \(\Delta\)H values of 0.89 J/g [SD_5%]. High gelatinization temperatures and \(\Delta\)H values typically reflect a more ordered  
crystalline molecular structure [39]. Therefore, the low \(\Delta\)H values in the spray-dried starch powders indicate a reduction in the crystallinity of the starches, promoting the formation of a more amorphous structure. These results are consistent with the findings obtained from other researchers [22]. Thus, DSC analysis revealed the semi-crystalline to amorphous nature of the spray-dried starch powders and further verified the results obtained from XRD analysis.