Guava Pulp Research Articles

Physicochemical and bioactive characterization of pink guava pulp microcapsules prepared by freeze-drying using coffee mucilage as a wall material

This study investigated the potential of coffee mucilage (CM), a readily available coffee industry byproduct, as a wall material for the microencapsulation of pink guava pulp via freeze-drying (FD). Microcapsules with varying wall compositions incorporating powdered coffee mucilage, maltodextrin (MD), or a combination of both (FD-CM/MD) were developed and characterized using techniques such as FT-IR spectroscopy, SEM, TGA/DSC, and zeta potential analysis. The retention of bioactive compounds was assessed using total phenolic content, antioxidant capacity and carotenoid analyses. Results revealed that the incorporation of powdered coffee mucilage significantly influenced the physicochemical properties of the microcapsules, resulting in larger particle sizes and less rough surface morphologies compared with maltodextrin-based formulations. Notably, FD-CM microcapsules exhibited a thermal stability (Tg ≈ 50 °C) and retention total polyphenols of 30.19 ± 5.26 mg GAE/g dry weight (DW) and carotenoids of 5.50 ± 0.29 mg β-carotene/100 g DW, which can be attributed to the protective effects and inherent antioxidant capacity of 91.85 ± 9.93 μmol Trolox Equivalents/g DW in the coffee mucilage matrix. While influencing the color attributes, all microcapsule formulations retained a commercially appealing (hab = 79.80 ± 0.06) red-yellow hue. This study demonstrated the potential of powdered coffee mucilage as a sustainable and effective encapsulating wall material for enhancing the stability and bioavailability of bioactive compounds in food products.

Development of Blend Beverages from Guava (Psidium guajava L.), Strawberry (Fragaria ananassa Duch.) and Ginger (Zingiber officinale Roscoe)

The present investigation was carried out at Post Graduate Laboratory, Department of Post Harvest Management, College of Horticulture & Forestry, Acharya Narendra Deva University of Agriculture and Technology, Kumarganj, Ayodhya-224229, U.P. India during 2023. The results show that, palatable RTS blend beverages can be developed from 10% blend comprising 50% guava pulp + 25% strawberry pulp + 25% ginger juice adjusted to 13% Total soluble solids, 0.30% acidity and incorporated with 120 ppm Benzoic Acid. During the storage period TSS, acidity, reducing sugars and total sugars increased whereas, ascorbic acid (vitamin-C), non-reducing sugar and organoleptic quality decreased with the advancement of storage period. The developed RTS can be stored for 3 months with acceptable quality at room temperature.

Studies on Physico-chemical and Sensory Aspects of Guava Lassi

The present investigation entitled “Preparation of cow milk lassi blended with guava (Psidium guajava) pulp” was conducted at Section of Animal Husbandry and Dairy Science, Nagpur. An effort was made to find out the optimum level of guava pulp in the preparation of lassi, with main objectives to evaluate the product by sensory evaluation, determination of physico-chemical composition and to calculate cost of production. Some of the finding emerged from the present investigation are summarized as follows. In view of above objective present study was carried out with five treatments including control T1 and lassi prepared from cow milk with different level of guava pulp i.e. 5 %, 10 %, 15 %, 20 % in treatment T2, T3, T4 and T5, respectively. From the investigation it was observed that, the mean score of flavour of lassi in treatment T4 was highest (8.50) and lowest in T5 (5.50). The average score for colour and appearance of lassi was highest in T4 (8.50) and lowest in T5 (5.75). The average score for body and texture of lassi was highest in T4 (8.50) and lowest in T5 (5.25). The sensory evaluation for (overall acceptability) carried out by the judges, showed that lassi prepared by blending with 15 part of guava pulp (T4)8.50 as most acceptable treatment. This superiority was found due to addition of 15 percent of guava pulp.

Utilization of guava (Psidium guajava) pulp for Lassi preparation

Utilization of guava (Psidium guajava) pulp for Lassi preparation

Structural, physicochemical, prebiotic properties of guava pulp insoluble dietary fiber and its quality enhancement ability on cow/goat yogurt: Impacts of ultrasound-assisted enzyme treatment

This study explores the effect of ultrasound-assisted cellulase (UE) processing on the structure, functional performance, and prebiotic properties of guava insoluble dietary fiber (RIDF). As the ultrasound exposure time increased (0–40 min), the particle size (from 126.3 μm to 38.7 μm) and crystallinity (from 30.72% to 14.42%) of RIDF significantly decreased, while its soluble carbohydrate content (from 1.40% to 6.17%) and water solubility (from 8.6% to 16.4%) notably increased. These crucial changes suggested the degradation and disorganization of RIDF. Meanwhile, UE-RIDF (modified RIDF) demonstrated a honeycomb network microstructure with a larger surface area, indicating distinct structural and morphological properties compared to RIDF. Consequently, UE-RIDF showed stronger retention/adsorption capacity and improved in vitro prebiotic activity. Interestingly, UE treatment increased RIDF fermentability, leading to additional shifts in its modulation of human fecal microbiota, including a higher abundance of Proteobacteria and Phascolarctobacterium. Furthermore, compared to pure cow/goat yogurt, yogurt fermented with UE-RIDF displayed a lower pH, better stability, and improved texture and rheological properties during a 21-day refrigeration period. These findings highlight the potential application of RIDF as a novel prebiotic active ingredient in fermented foods for the first time, underscoring the critical role of UE treatment in enhancing its performance.

Influence of the addition of strawberry guava (Psidium cattleianum) pulp on the content of bioactive compounds in kombuchas with yerba mate (Ilex paraguariensis)

Kombucha is a beverage obtained by fermenting tea with a symbiotic culture of bacteria and yeasts. It has been investigated to explore less-used raw materials added to kombucha to partially replace tea and flavor the drink. This influences the sensory characteristics and the concentration of bioactive compounds. In this context, this study aimed to evaluate the influence of adding strawberry guava pulp on the total phenolic compound (TPC) content and in vitro antioxidant capacity of kombuchas made with green tea and yerba mate. Thus, it was observed that the fermentative process resulted in increased TPC content in the formulations made with green tea (T1) and with green tea and yerba mate (1:1) (T3). Furthermore, these formulations flavored with strawberry guava pulp presented the highest TPC contents [184.39 and 150.78 mg gallic acid equivalent (GAE)/100 mL, respectively]. Furthermore, the formulation T1 showed a high antioxidant capacity for ABTS+ and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. On the contrary, the formulation T3 added with strawberry guava pulp showed the highest antioxidant capacity (5.24 µM TEAC/mL) by the ferric reductive antioxidant potential (FRAP) method. Thus, the strawberry guava pulp proved to be a promising alternative for the flavoring and diversification of kombuchas.

Sensory characterization of functional guava symbiotic petit cheese product

The consumption of functional dairy products continues to rise due to consumer needs. This study aimed to develop a dairy guava functional symbiotic petit cheese product that included probiotics (Bifidobacterium animalis subsp. lactis BB-12, Chr. Hansen, Denmark) and prebiotics (inulin), which had adequate organoleptic characteristics. Moreover, adequate physicochemical, microbiological, and sensory characteristics during its shelf life were expected. A pasteurized skim milk curd flavored with a guava pulp was stabilized with gelatin to formulate this product. As sweeteners, iso maltol, erythritol, and Luo Han Guo extract from monk fruit (Siraitia Grosvenorii) were added. The prebiotic used was inulin, and the probiotic (Bifidobacterium animalis subsp. lactis BB-12, Chr. Hansen, Denmark). The product was kept refrigerated (4 °C) during the shelf life of 28 days. For the organoleptic analysis (100 consumers), the evaluations performed were: (1) overall liking (OL), (2) CATA (Check all that apply) testing 19 attributes, and (3) purchase intention was evaluated. Results were analyzed with FIZZ Software Biosystèmes. During shelf life, (1) physicochemical, microbiological, and sensory tests were performed. The product was evaluated as “liked much'' (7.16 out of 9); it was described as a creamy (71 %) natural product (73 %) with a fruity odor (57 %). It could be suitable for marketing because 82 % of the consumers would buy it. The product's probiotic character (over 1 × 106) was established through a microbiological count. On day one, the CFU was found to be 4.15 × 108, and after 28 days, 1.98 × 108 CFU of viable Bifidobacterium animalis subsp. lactis BB-12, leading us to establish its probiotic characteristics. The shelf life was estimated at 21 days.

Guava processing waste: Biological activity profile of a natural and sustainable source of phenolic antioxidants

Guava (Psidium guajava L.) is a widely-consumed tropical fruit that can be industrially processed and generate several food products. However, about 30% of the total volume of processed guava is lost as processing waste, a homogenous fraction containing peels, seeds, and residual pulp. The valorization of the discard fraction is necessary in upcycling due to its richness of bioactive components. Therefore, the phenolic composition and biological activity of guava's processing waste and its pulp counterpart were investigated. Guava's pulp (22.32 mg gallic acid equivalents (GAE)/g) and waste (21.99 mg GAE/g) contained similar levels of total phenolic content (TPC), with the majority of phenolics occurring in the free and esterified forms. Besides, a strong positive correlation was observed between TPC and the antioxidant activity of extracts. Through HPLC-UV-MS-TOF analysis, 27 phenolic compounds were identified across the pulp (25) and waste (18) portions, with a predominance of gallic, vanillic, and ellagic acids and their derivatives. While free and esterified phenolic fractions showed higher efficiency as α-glucosidase inhibitors (84.94–98.85%), pancreatic lipase was better inhibited by the insoluble-bound phenolics in the extracts (41.55–43.31%). Guava waste's insoluble-bound phenolics strongly protected supercoiled DNA against hydroxyl radicals (80.09%). Oxidation protection by guava phenolics was also observed towards human LDL-cholesterol (10.82–22.98%), an indication of their potential cardioprotective effect. As such, guava processing waste demonstrates nutraceutical potential and should be considered as a value-added ingredient in functional foods and other related applications.

Synergist response of the Peach fruit fly, Bactrocera zonata (Saunders) to some ammonium based proteinaceous food bait attractants

BackgroundUnder the family Tephritidae, Bactrocera zonata (Saunders) is a serious pest, attacking fruits and vegetables causing large quantitative and qualitative damages throughout the world. Fruit flies require proteinaceous food for sexual maturation and egg development. Therefore, food bait attractants are frequently utilized for fruit fly detection, monitoring, mass trapping, and control. Using a Y-shape olfactometer (behavioral tests), we selected the best synthetic proteinaceous food bait attractants to volatiles identified by fruit fly antennae. The responses of B. zonata adults, male and female, to some ammonium compounds (ammonium acetate (AA), trimethylamine (TMA), and putrescine) that were mixed with certain food attractants were evaluated under laboratory conditions. Using flies ranging in age from 5 to 30 days, possible mixtures were discovered that might be useful in developing fruit fly attractants for both males and females. So, four base baits were developed by mixing protein hydrolysate with jaggery, papaya powder, kachri powder, potassium hydroxide (KOH), and guava pulp. Finally, thirty-two (32) synthetic blends were developed when the above four base baits were mixed with synthetic attractants.ResultsThe olfactometer bioassay indicated that protein hydrolysate and jaggery-based baits were effective in attracting both male and female flies throughout their adult lives when combined with AA + putrescine (Bait 6) and AA + TMA + putrescine (Bait 8). Similarly, protein hydrolysate + guava pulp-based baits combined with AA + putrescine (Bait 6) and AA + TMA + putrescine (Bait 8) was effective in attracting both male and female flies from 5 to 30 days of age. The pH of all 32 synthetic blends was measured and ranged from 4.77 to 11.35.ConclusionsAccording to our observation, the variation in pH may be due to differences in chemical composition between the attractants and food constituents. The pH of protein bait attractants may be an important factor in the attraction efficiency of B. zonata males and females.

Physicochemical properties, Steady and Dynamic Rheological Measurements of Sour Guava (Psidium Araca) Pulp

Sour guava (Psidium araca) is a tropical fruit of the tropical region, recognized for its typical taste and nutritional composition. This work aimed to investigate how temperature affects the physicochemical and rheological characteristics of the sour guava pulp subjected to controlled scalding conditions. Physicochemical properties of fresh and scalded pulp were analyzed. Rheological analyses of steady shear rate in function of temperature (5 - 80 ºC) and viscoelastic properties were done. Scalding process did not affect the physicochemical properties (total acidity, soluble solids, pH, and maturity index) of the pulp, nevertheless, a 30% decrease in total phenolic compounds was observed. Pulps exhibit a non-Newtonian behavior type shear thinning described by using the Herschel-Bulkley model (R2 > 0.970). The influence of temperature was described by an Arrhenius-type equation on the pulp consistency index. The pulps displayed characteristics of a weak gel, where the storage modulus surpassed the loss modulus. A power function of the oscillatory frequency accurately described the storage and loss moduli, indicating elastic properties. The results showed that the sour guava pulp is suitable for use as a raw material for the development of processes for the manufacture of food products.

Probiotic fermentation enhances bioaccessibility of lycopene, polyphenols and antioxidant capacity of guava fruit (Psidium guajava L)

This study investigated bio-accessibility of lycopene and total polyphenols using simulated gastrointestinal digestion, in guava pulp (Psidium guajava L) pulp fermented with two probiotic LAB strains Lactococcus lactis subsp lactis and Lactobacillus casei. Physicochemical parameters, and antioxidant contents were also evaluated. Results indicated that LAB fermentation reduced the pH of pulp from 3.8 to 2.6, with increase of TA and reduced the TSS content of the pulp to 13.06 and 12.67◦Bx, respectively after 8 h of fermentation. Compositional analysis of fermented guava pulps indicated decrease in carbohydrates (29.6%), lipids (4.6%), moisture (19.7%) and slight increase in proteins (0.7%). The total poly phenolics (701mg/GAE/g) and DPPH radical scavenging activity (81%) was significantly (p < 0.05) higher in comparison to unfermented counterparts while Vitamin C content was not affected. Guava pulp fermented by both strains improved overall sensorial acceptability with no notable differences in sensory scores after storage under refrigerated conditions for up to 7 days. Simulated gastrointestinal digestion studies revealed that pulp fermentation substantially improved the bioaccessibility of total phenols by 70% and 63% and lycopene content by 13.33 and 12.24% in L. lactis and L. casei fermented pulp in comparison to control (unfermented pulp). DPPH free radical scavenging activities of the dialyzable fractions of fermented guava pulp were 71.3 and 69.3% respectively. Overall, the results of this study were encouraging and indicate that fermentation of guava pulp with LAB can potentially enhance bioactives and their subsequent bioaccessibility implying beneficial impacts upon consumption.

Monitoring of Chemical Hazards: Pesticide Residue, Heavy Metals and Mycotoxin Detection during Production of Mango and Guava Pulp Production Line

Monitoring of Chemical Hazards: Pesticide Residue, Heavy Metals and Mycotoxin Detection during Production of Mango and Guava Pulp Production Line

The improvement of guava (Psidium guajava) juice quality using crude multi-enzymatic extracts obtained from yeasts.

Guava juice is cloudy and viscous, which hinders filtration, decreases yield, and causes the loss of quality after its processing and during storage. This study aimed to evaluate enzymatic treatment effects using crude multi-enzymatic extracts (CME) obtained from Rhodotorula mucilaginosa, Rhodotorula orizycola, and Pseudozyma sp. produced by submerse fermentation in the extraction of juice guava. Mixtures of 100ml of guava pulp and multi-enzymatic extracts proposed by Doehlert planning were incubated under constant agitation at 150rpm and 50°C, and a Doehlert design was applied as a multivariate optimization strategy. The optimal conditions using the multi-enzymatic extract were: 0.4% (v/v) of CME for 131min for the multi-enzymatic treatment using Pseudozyma sp.; 3.0% (v/v) of CME for 154min using the R. mucilaginosa CME; and 5.0% (v/v) of CME for 90min using R. oryzicola. The maximum viscosity reduction values for the juices treated with the CME of yeasts were 10.33%, 86.38%, and 13.33% for the juices treated with the CME of Pseudozyma sp., R. mucilaginosa, and R. orizycola, respectively. The physical-chemical properties were improved after treatment with CMEs, yielding a reduction of clarity, increase of total soluble solids and reducing sugars, and decreasing the acidity (pH) for all treatments with enzymatic extracts of all strains. The yeasts studied showed a potential for CME production to be applied to juice, improving the quality of the juice, and R. mucilaginosa was the most prominent yeast due to most significant reduction of viscosity in guava juice.

NUTRIENT ANALYSIS OF GUAVA BASED RTS BEVERAGE

The study was carried out to standardize the method of preparation of guava RTS (ready-to-serve) beverage and to evaluate organoleptic attributes such as colour, appearance, flavour, taste, texture and overall acceptability. The study was carried out in College of Community Science, ANGRAU, Lam, Guntur in the year of 2021-2022. In this study guava based RTS beverage was formulated with different proportions of guava pulp and water i.e., (RTSBF1) 20:80, (RTSBF2) 30:70 and (RTSBF3) 40:60 with equal amounts of sugar and citric acid. The products were organoleptically evaluated using 9 points hedonic rating scale by a semi-trained judge. The one-way ANOVA was used for a significant difference test in the mean scores of sensory evaluation. The RTS beverage prepared from (F3) 40:60 guava pulp and water were found to be superior over other proportions in respect of mean scores of organoleptic attributes i.e., colour (7.96), appearance (8.16), taste (7.52), flavour (7.20), consistency (6.88) and overall acceptability (7.60). Acceptability of the product was increased with the quantity of pulp in preparation for the RTS beverage. RTSBF3 has high nutritive content compared to regular beverages and other formulations due to the high quantity of guava pulp.

Metabolomics and transcriptomics analyses reveal the potential molecular mechanisms of flavonoids and carotenoids in guava pulp with different colors

• Cyndin-3-O-soproposide and its possible copigments were the main factors that contributed to the color difference between the pink and red guava. • Structural genes C4H, CHS, LDOX, and transcription factors MYB and NAC participate in the accumulation of flavonoid metabolites in the red pulp guava. • β-cryptoxanthin myristate, β-cryptoxanthin palmitate, and rubixanthin palmitate were the main carotenoids leading to the yellow pulp of the yellow guava cultivar. PDS, ZEP, CHYB, and transcription factors NAC were involved in the accumulation of these carotenoid components. To understand the forming mechanism of flavonoids and carotenoids in guava pulp with different colors. Based on our previous wide-targeted metabolome analysis, the differences of carotenoids were analyzed by targeted metabolomics, and the molecular mechanism was understood through transcriptomics analysis. The results showed that cyndin-3-O-soproposide and its possible copigments (myricetin, myricitrin, quercetin, quercitrin, etc.) were the main factors that contributed to the color difference between the pink and red guava. The accumulation of these flavonoid components was mainly due to the expression of structural genes C4H, CHS, LDOX, and transcription factors MYB and NAC. β-cryptoxanthin myristate, β-cryptoxanthin palmitate, and rubixanthin palmitate were the main carotenoids leading to the yellow pulp of the yellow cultivar. PDS, ZEP, CHYB, and transcription factors NAC were involved in the accumulation of these carotenoid components. This study provides primary data for further utilization and color regulation of guava. Graphical Abstract .

Effect of pasteurization methods on physicochemical constituents and optimization of blends for anthocyanin rich guava nectar

juice from guava and grapes and a process for development of anthocyanin rich guava nectar. The pulp of guava variety Allahabad Safeda and juice of coloured grape variety, Pusa Navrang was extracted and used in different proportions for optimization of blends of extracted pulp/ juice from both the fruits for preparation of anthocyanin rich guava nectar without deterioration of guava flavor. Among the different pasteurization methods in respect of irradiation, microwave with 600 W microwave power level, followed by pasteurization at 700C as thermal treatment, found to be the best methods for maximum recovery of the extracted pulp/ juice and nutritional quality over other methods. After pasteurization, the recovery of pulp 62.3%, TSS 14.42o B and ascorbic acid 193.0 mg/100ml was recorded in guava and whereas the juice recovery 68.7 %, TSS (20.53o B), ascorbic acid (6.76 mg/100ml) and anthocyanin content (38.38 mg/100ml) was recorded in coloured grapes, when the fruits were treated with 600 W microwave power level. However, in case of thermal pasteurization at 70oC the recovery of pulp 55.8%, TSS 12.4o B and ascorbic acid 149.33 mg/100ml was recorded in guava and juice recovery 63.0%, TSS (16.47O B), ascorbic acid (6.26mg/100ml) and anthocyanin content (33.48 mg/100ml) was recorded in coloured grapes. With regards to optimization of different blend proportions, for development of anthocyanin guava nectar, a blend of 50:50 of guava pulp and coloured grapes juice was found to be best proportion in preserving the colour, flavour, taste and overall quality of developed anthocyanin guava nectar with having guava dominant flavour.

Effect of pasteurization methods on physicochemical constituents and optimization of blends for anthocyanin rich guava nectar

An investigation carried out to standardize the pasteurization method for the extraction of maximum pulp/juice from guava and grapes and a process for development of anthocyanin rich guava nectar. The pulp of guava variety Allahabad Safeda and juice of coloured grape variety, Pusa Navrang was extracted and used in different proportions for optimization of blends of extracted pulp/ juice from both the fruits for preparation of anthocyanin rich guava nectar without deterioration of guava flavor. Among the different pasteurization methods in respect of irradiation, microwave with 600 W microwave power level, followed by pasteurization at 700C as thermal treatment, found to be the best methods for maximum recovery of the extracted pulp/ juice and nutritional quality over other methods. After pasteurization, the recovery of pulp 62.3%, TSS 14.42oB and ascorbic acid 193.0 mg/100ml was recorded in guava and whereas the juice recovery 68.7 %, TSS (20.53oB), ascorbic acid (6.76 mg/100ml) and anthocyanin content (38.38 mg/100ml) was recorded in coloured grapes, when the fruits were treated with 600 W microwave power level. However, in case of thermal pasteurization at 70oC the recovery of pulp 55.8%, TSS 12.4oB and ascorbic acid 149.33 mg/100ml was recorded in guava and juice recovery 63.0%, TSS (16.47OB), ascorbic acid (6.26mg/100ml) and anthocyanin content (33.48 mg/100ml) was recorded in coloured grapes. With regards to optimization of different blend proportions, for development of anthocyanin guava nectar, a blend of 50:50 of guava pulp and coloured grapes juice was found to be best proportion in preserving the colour, flavour, taste and overall quality of developed anthocyanin guava nectar with having guava dominant flavour.

Qualidade pós-colheita de frutos de goiabeira enxertada sob estresse salino e aplicação de ácido salicílico

ABSTRACT The semi-arid region of northeastern Brazil is characterized by irregular precipitation and high evapotranspiration, with a common occurrence of water sources with a high concentration of salts. In this context, this study aimed to evaluate the post-harvest fruit quality of grafted guava cv. Paluma under brackish water irrigation and foliar application of salicylic acid. The experiment was conducted under greenhouse conditions in Campina Grande, PB, Brazil, in a randomized block design, adopting a 2 × 4 factorial scheme, corresponding to two levels of electrical conductivity of irrigation water - ECw (0.6 and 3.2 dS m-1) and four concentrations of salicylic acid (0, 1.2, 2.4, and 3.6 mM), with three replicates. Electrical conductivity of 0.6 dS m-1 and salicylic acid concentration of 2.4 mM resulted in higher levels of reducing sugars and soluble solids. Salicylic acid with concentration from 0.6 to 3.6 mM promoted increments in ascorbic acid and at concentrations of 1.9 and 1.5 mM increased the titratable acidity and total soluble sugars, respectively, in the pulp of guava irrigated with water of 3.2 dS m-1. The hydrogen potential of the pulp increased with the application of salicylic acid, ranging from 1.2 to 3.6 mM, regardless of the electrical conductivity of the water.

Comparison of energy consumption, color, ascorbic acid and carotenoid degradation in guava (Psidium guajava) pulp during conventional and ohmic heating.

This study aimed to compare the effect of ohmic and conventional heat treatments on red guava pulp, evaluating the effects on pulp color, degradation kinetics of ascorbic acid and carotenoids, together with the thermal efficiency of both treatments. Samples were heated by conventional heating (water bath) and ohmic heating (platinum electrodes) using alternating voltage of 21.2 V/m and average frequency of 60 Hz at temperatures of 60, 70 and 80 °C for 110 min. In general, the ascorbic acid degradation followed a first order kinetics, for both heat treatments, the pulp color showed no significant variation (p < 0.05) according to the type and time of heating applied, whereas the carotenoid content was favored by ohmic heating, at the two lowest temperatures tested. As for the heat transfer process, the ohmic treatment showed an average thermal efficiency of 40.93%, while the conventional heating, 2.62%, proving to be a promising emerging technology for processing viscous foods with suspended particles like fruit pulps.

Effect of Different Drying Methods on Physico-Chemical Attributes of Guava’s Fruit Pulp Powder

Guava (Psidium guajava L.) is one of the most popular fruits in tropical and subtropical regions of India. It is popularly known as” Apple of tropics”, belongs to the family Myrtaceae and often considered as “super fruit”. It is rich in vitamin A and C, omega-3 and 6 polyunsaturated fatty acids and contains high levels of dietary fiber and other nutritional properties. Guava is a highly perishable fruit crop and has a very limited shelf life, so there is a need to preserve the fruits in dried form, whose powder can be used for processing purposes, value addition in off season demands. Therefore, we conducted an experiment to study the effect of different drying methods on physico-chemical attributes of guava’s fruit pulp powder (Santos et al., 2017). Fruits of guava pulp were used to prepare powder by different drying methods like freeze drying, sun drying, air drying and oven drying. Results showed that bulk density and moisture percent was highest recorded in sun drying method followed by air drying while minimum was recorded with oven drying followed by freeze drying. Maximum nutritional value likeFiber (5.97%), Ash(1.38%), Protein percent (1.82%), Total sugar (32.88%), reducing (23.14%) &amp; non-reducing sugar (9.73%), ascorbic acid (227.90 mg/100 g), Titratable acidity (2.20%), Total phenols (250.66) and DPPH radical scavenging activity (83.40) was observed maximum with freeze drying followed by air drying. Taste, flavour, aroma and overall acceptability were better in freeze drying followed by Air drying.