The white flour yielding variety (TAMS 38) was selected to prepare soymilk by soaking (at normal temperature 28 ± 2 °C) of soybeans for 12 h and heating of slurry (wet ground soybeans added with water) on sim flame for 20 min, ensuring white colour and higher possible yield of the soymilk prepared. The laboratory model spray dryer (LabUltima 222, Mumbai) was used for spray drying of the soymilk by varying feed rate from 230 (8 % of full capacity) to 480 (17 % of full capacity) g/h and inlet drying air temperature from 160 to 200 °C, respectively, while other process parameters like aspiration rate (giving vacuum of – 80 mm of WC), outlet air temperature of 100 °C, were kept constant. On basis of the response parameters as final moisture content, sensory colour and percent reconstitution, the optimal spray dried soymilk powder could be prepared at feed rate 350 to 375 g/h (about 13% of full capacity) and 178 to 182 °C inlet spray drying air temperature.