## 3 Results
### Bulk and Particle Properties  
The packaging behavior of the powder, as defined by bulk and tapped density, and the Carr index and Hausner ratio are presented in Table 4. The spray-dried powders exhibited significantly lower bulk and tapped density values compared to native potato starch. The bulk density of a powder is related to the particle size, i.e., the bulk density increases as the particle size decreases [60], but also to the morphology, i.e., particles with a hollower structure have a lower bulk density [49]. However, [PERSON] et al. [61] reported that powders with very small particle sizes can agglomerate due to electrostatic attraction, resulting in a reduction in bulk and tapped density. [PERSON] et al. [62] reported that a decrease in particle size led to lower bulk and tapped density, and that the decrease in bulk and tapped density implies an open-packed structure. Probably, the particles in native starch, with a spherical morphology, tend to form a more compact structure, leading to a higher bulk density. On the contrary, the particles in the spray-dried samples, due to their hollow morphology, exhibit a lower bulk density. Regarding the tapped density, the native starch particles can pack more efficiently under tapping due to their uniform size (as shown by span and uniformity values) and thereby more air being occluded between the particles. [PERSON] et al. [63] reported that bulk density decreased due to the formation of pores within the particles during the spray-drying process. The Carr index and the Hausner ratio, which measure the flowability and cohesiveness of the powder [56], ranged from 6% to 12% and from 0.8 to 1.2, respectively. The Carr index and Hausner ratio values were lower for the SD_5% powder, indicating very good flowability and low cohesiveness compared to the SD_3%, which had the highest values. The smaller particles in the SD_3% powder probably exhibited stronger inter-particle interactions, resulting in higher cohesion between particles and reduced flowability. Fine particles tend to increase cohesiveness and reduce flowability by forming stronger inter-particle bonds due to their larger surface area. [PERSON] et al. [34] found that smaller particles have a larger contact surface area, leading to stronger cohesive forces between the powder particles. Similarly, [PERSON] et al. [64] reported that the spray-dried yogurt powders exhibited poor flowability due to their smaller particle size. \begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**Samples**} & \multirow{2}{*}{**L***} & \multirow{2}{*}{**a***} & \multirow{2}{*}{**b***} & \multicolumn{2}{c}{**Whiteness**} & \multicolumn{2}{c}{**Yellowness**} & \multirow{2}{*}{**Chroma**} & \multirow{2}{*}{**Hue Angle**} \\  & & & & & **Index** & & **[C*]** & **[H\({}^{\circ}\)]** \\ \hline Native & 99.76 & 0.38 & 3.57 & 74.15 & 7.01 & 3.59 & 83.86 \\ potato starch & (\(\pm\)0.30) a & (\(\pm\)0.05) a & (\(\pm\)0.11) b & (\(\pm\)0.44) a & (\(\pm\)0.16) a & (\(\pm\)0.10) b & (\(\pm\)0.90) c \\ \hline SD\_3\% & 96.07 & 0.16 & 3.83 & 69.37 & 7.30 & 3.83 & 86.91 \\  & (\(\pm\)1.74) a & (\(\pm\)0.04) b & (\(\pm\)0.26) a & (\(\pm\)2.71) b & (\(\pm\)0.53) a & (\(\pm\)0.26) a & (\(\pm\)1.41) b \\ \hline SD\_5\% & 96.01 & \(-\)0.15 & 3.77 & 73.60 & 6.95 & 3.77 & 92.24 \\  & (\(\pm\)0.53) a & (\(\pm\)0.04) c & (\(\pm\)0.15) ab & (\(\pm\)1.49) a & (\(\pm\)0.25) a & (\(\pm\)0.15) ab & (\(\pm\)0.73) a \\ \hline \hline \end{tabular}  
* Different superscript letters within the same column signify significant differences (\(p<0.05\)) amongst the means, based on [PERSON]’s multiple comparison test.  
\end{table} 
Table 3: Chroma parameters [L*, a*, b*, whiteness index, yellowness index, chroma—C*, hue angle—H*] of native potato starch, spray-dried potato starch powders at concentrations of 3% [SD_3%] and 5% [SD_5%]*. A fitted line plot of the Carr index versus the Hausner ratio is depicted in Figure 5. Based on the regression equation, for every 1-unit increase in the Hausner ratio, the Carr index increases by 72.16 units.