Spray-dried powders prepared from modified tapioca
starch, native tapioca starch, and maltodextrin were observed for granular structure using SEM (Figs. 4
and 5). Results clearly showed significant differences in size and shape. Microcapsules from modified tapioca
starch showed spherical shape with extensive dented surface, while those from native tapioca starch showed
rounded shape, smooth surface with no obvious dents. Modified tapioca starch had granules size ranging from o5
to 30 mm, while native tapioca starch had more homogeneous granules ranging in size from 2 to 18 mm.
Formation of dented surfaces of spray-dried particles was attributed to the shrinkage of the particles during the drying process. The extensive dented surfaces of modified tapioca starch was probably attributed to starch granule disrupted
resulted in more susceptible to shrinkage during the drying stages. The SEM micrograph of spray-dried maltodextrin
showed spherical shapes with smooth and some dented surfaces, and a more heterogeneous size, which mainly