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