The vegetable paste was formulated and enriched with whey using the linear programming maximizing the protein content, through restrictions of the carbohydrate, lipids, proteins and caloric contents. The paste was constituted by: onion (Allium cepa L.), tomato (Lycopersicum esculentum), carrot (Daucus carota L.), cabbage (Brassica oleracea), potato (Solanum tuberosum), soybean oil and whey. The drying operation was evaluated by chemical, morphological and thermal properties, and through the rehydration kinetics to verify the changes caused by the different operating conditions. The drying was performed in a conical spouted bed at temperatures of 95 and 105 ° C, with the solids concentration of 7.5 and 10% (w/w) and feed flow of 250 mL h-1. Spectroscopy (FTIR), scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) were evaluated, and rehydration kinetics was determined by amount of water adsorbed by the powder at a given time. The chemical analysis showed bands present in several plant extracts, such as aldehyde grouping, phenols and aromatic rings, as antioxidant compounds. The SEM images of the powders were homogeneous with particles of irregular surface, having a size lower than 100 μm, for the different conditions. The thermogravimetric curves had endothermic phase transition peaks, which increased with increasing operating temperature, and the assay at 105 ° C showed the highest endothermic peak. The values of the rehydration constants (kr) were higher in the temperature of 105 ° C, showing lower diffusion time of water in the material. With the results obtained it is stated that the best drying condition in spouted bed was at 105 ° C with solids concentration of 10% (w/w), where the samples spectra showed the presence of characteristic bands, the powders obtained showed particles less than 100 μm and the diffusion of water was faster than the others.