Several changes may occur during drying food, including changes in solubility, rehydration and shrinkage, changes in shape, size and porosity, which may influence the adsorption capacity of the dried products. In this context, the objective of this study was to evaluate the physical properties of ciriguela powder produced at a temperature of 140 °C, feed flow rate of 0.60 mL h-1 and 20% of maltodextrin 10 DE. Mini spray dryer - model MSD 1.0 was used for laboratory scale drying. The physical determinations carried out were apparent density; the powder was compacted by tapping the beaker 50 times on the bench; absolute density by pycnometer; Intragranular porosity obtained by means of mathematical equation and solubility through weight difference. The results showed that the ciriguela powder presented low bulk density (0.46 g/mL ± 0.02), showing a light material, occupying a larger volume. In relation to the absolute density, the value obtained (1.06 g/mL ± 0.01) was close to the values found in the literature for powdered fruit products. The intragranular porosity expresses the ratio of empty spaces to the total volume of the material, so the porosity found in this work (50.94% ± 1.89) plays a relevant role in the control of rehydration rate and reconstitution. Solubility refers to the rate and extent to which the components of the powder particles dissolve in the water. As expected, the high solubility found in this work (80.02% ± 0.23) is due to maltodextrin 10 DE, because of its high solubility in water. With the results obtained, it can be observed that the powder produced can be used as an ingredient in food products, such as drinks and instant dessert preparations.