Table 5 shows the Tg values of spray-dried powder ranging from 55.85 to 71.78 °C. With an increase in inlet temperature, glass transition temperatures decreased. Similar results were reported by Akkaya et al. [22] for spray drying of carob molasses. These Tg values were in the same range as those reported for acai powders obtained by spray drying using maltodextrin [25]. At glass transition temperature, an amorphous material undergoes a change from a very viscous glassy to rubbery nature due to an increase in molecular mobility and a decrease in viscosity at glass transition temperature, which may result in structural changes such as stickiness and collapse of the product [42] and [18]. The glass transition temperature (Tg) of a spray-dried powder can be used as an indicator of stability during long periods of storage [5]. It is well known that a slight increase in moisture content of encapsulated powders containing sugar results in a decrease in glass transition temperature of the product below room temperature and the product will become sticky; hence, microencapsulated spray-dried products should be kept below the glass transition temperature to obtain higher stability.