Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products.

Lactose-free milk powders are an interesting topic, as the industry still struggles with the enhanced stickiness of the material. To better understand this topic, an industrial scale spray-dryer was used to assess the influence of process parameters on the powder properties of lactose-free milk. A simple design of experiments was conducted varying the inlet temperature in combination with the atomization flow rate. The intention was to set different driving forces for drying in combination with the different surfaces are for mass transport. Yield is typically the process bottleneck, but from results, high inlet temperature combined with small droplet size resulted in a 50.73% yield. Powder's moisture contents were between 0.53% and 5%, and water activity between 0.21 and 0.43, being all values within a safety threshold for storage. From bulk and tap density results, all powders revealed to be cohesive with the Hausner ratio above 1.5. Color measurements revealed off white samples, with a tendency to become brown when higher inlet temperatures are used, possibly due to Maillard reactions. Powder particle size ranged from 5.6 to 13.5 mm and revealed extensive agglomeration, possibly due to some protein denaturation at the particle surface. Inlet temperature revealed to be the most influential parameter on all properties.