Spray drying of pink guava puree is important for preservation, volume reduction and prolongation of its shelf-life. This investigation was carried out to assess selected physical properties of its powder dried using lab plant spray SD-05.The juice (brix 10.0+_0 1) of pink guava puree was mixed with MD at 10%, 15% and 20% and dried using temperature 150, 160 and 170 °c at feed flow rate 350 ml/hr. Quality powder in terms of final moisture content, particle size powder yield, bulk density, tapped density, flow ability and color was found to be yielded at drying temperature of 150°C with 15% maltodextrin.