## 4 Conclusions  
The results of the present study revealed significant structural and morphological changes between native potato starch and spray-dried starch powders. X-ray analysis, DSC, and FTIR results indicated that the spray-dried starch powders exhibited a more semi-crystalline to amorphous structure compared to the native starch. Optical microscopy images showed that the starch granules in the spray-dried powders were wrinkled. The physical properties of the spray-dried powders were significantly affected by the starch concentration and the operating conditions applied during the drying process. Moisture content and particle size analysis showed that the spray-dried powders had lower moisture content and smaller particle sizes than native starch. Lower mean particle size values were observed in spray-dried starch powders with a concentration of 3%. Bulk properties indicated that spray-dried powders had lower bulk and tapped densities compared to native starch. The Carr index and Hausner ratio values were lower for the spray-dried starch powder at a concentration of 5% powder, indicating very good flowability and low cohesiveness. The reduced cohesiveness in SD_5% may stem from larger particle size and lower surface area, minimizing interparticle forces. Water holding capacity values were significantly higher in the spray-dried powders, while the hygroscopicity of the spray-dried powders was also higher than that of native starch. The relationship between the physical properties of native and spray-dried starch was further confirmed through principal component analysis (PCA). The differences between the two starch concentrations are likely due to viscosity changes, which directly influence its drying behavior and final properties. Future work should focus on assessing the scalability and cost-effectiveness of these processes for industrial application. The structural and functional properties of starch are essential in various industrial applications in food, pharmaceuticals, and biodegradable materials, such as packaging films and inclusion complexes containing bioactive compounds. Besides, physically modified starches could be applied in food processing, where starch is used as a thickening agent or stabilizing material. In future studies, we plan to investigate a range of concentrations and drying conditions by applying other methods, such as freeze-drying and air-drying in a tray dryer, to better understand their effects on starch properties. In conclusion, the spray-drying process significantly altered the structural, morphological, and physical properties of the potato starch, resulting in the formation of powders with improved functional properties. Conceptualization, A.M.; methodology, A.M. and A.G.; investigation, A.M., D.S., M.Z., V.K., S.R. and A.G.; writing--original draft preparation, A.M.; writing--review and editing, A.M., V.K. and S.R. ; supervision, A.M. All authors have read and agreed to the published version of the manuscript. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Variables** & **PC1** & **PC2** & **PC3** & **PC4** & **PC5** & **PC6** & **PC7** \\ \hline Moisture content & \(-0.483\) & \(0.148\) & \(0.334\) & \(-0.559\) & \(-0.246\) & \(0.510\) & \(-0.029\) \\ \hline Hue angle & \(0.281\) & \(0.446\) & \(0.565\) & \(-0.136\) & \(0.613\) & \(-0.086\) & \(-0.021\) \\ \hline Carr index & \(0.108\) & \(-0.569\) & \(0.393\) & \(0.017\) & \(-0.022\) & \(-0.022\) & \(-0.713\) \\ \hline Hausner ratio & \(0.112\) & \(-0.565\) & \(0.420\) & \(-0.049\) & \(-0.018\) & \(-0.028\) & \(0.699\) \\ \hline WHC & \(0.409\) & \(0.343\) & \(0.320\) & \(0.057\) & \(-0.749\) & \(-0.220\) & \(-0.005\) \\ \hline Hygroscopicity (\(100\%\)) & \(0.478\) & \(-0.137\) & \(-0.359\) & \(-0.780\) & \(0.021\) & \(-0.119\) & \(-0.031\) \\ \hline D(\(4.3\)) & \(-0.517\) & \(0.008\) & \(0.089\) & \(-0.235\) & \(-0.019\) & \(-0.818\) & \(-0.015\) \\ \hline \hline  
**Funding:** This research received no external funding. **Institutional Review Board Statement:** Not applicable.