The response surface methodology (RSM) was used to optimize the spray-drying process for the development of guava powder. The independent variables were different levels of inlet air temperature and maltodextrin concentration. The responses were moisture, solubility, dispersibility and vitamin C value. Statistical analysis revealed that independent variables significantly affected all the responses. The inlet air temperature showed maximum influence on moisture and vitamin C content, while the maltodextrin concentration showed similar influence on solubility and dispersibility. Graphs were used for each response to generate an optimum area by superimposition. The guava powder was developed using the derived optimum processing conditions to check the validity of the qudratic model. The experimental values were found to be in close agreement to the predicted values and were within the acceptable limits indicating the suitability of the model in predicting quality attributes of guava powder. The recommended optimum spray-drying conditions for drying guava slurry were inlet air temperature and maltodextrin concentration of 185 degrees C and 7%, respectively. The spray dried guava powder contains higher amounts vitamin C when compared to commercial fruit juice powders and they are also found to be free flowing without any physical alterations such as caking, stickiness, collapse and crystallization. (C) 2013 Elsevier B.V. All rights reserved.