Corn is widely consumed in Brazil and spray drying allows for versatility in its use. This study aimed to evaluate the effects of maltodextrin concentrations and the inlet air temperature on the physical properties of green corn extract dried by spray drying. A central composite rotatable design (CCRD) was applied with the independent variables of inlet air temperature of 150-180 degrees C and maltodextrin concentration of 0-20% (w/w). An inlet air temperature of 163 degrees C and a maltodextrin concentration of 2.67% (w/w) displayed a good drying performance in relation to the yield (36.36%), moisture (1.39%), activity water (0.063), solubility (92.11 g/100 g), wettability (139.58 g/s), density (0.66 g/mL) and colour (L: 92.50, C*: 15.47 and h degrees: 97.46) closest to the green corn extract. The microstructure indicated surface roughness and particle size D-50 ranged from 5.79 to 75.84 mu m. (C) 2014 Elsevier B.V. All rights reserved.