Implication of drying techniques in preservation of fruit juice has huge advantage in quality control and packaging sector. The objective of this research was to investigate the effect of drying techniques and maltodextrin concentrations on physicochemical attributes of pink guava powder. Pink guava puree was dried at -110ºC and 0.001 mbar by freeze drying and at 170ºCinlet air temperature and 350 ml/hr feed flow rate by spray drying with 10-20% maltodextrin concentration (MDC). The drying methods (DM) and MDC had significant effect on powder properties. Spray drying was more effective reducing the moisture content and water activity to 2.86% and 0.377, respectively, whereas, freeze drying was more suitablein the retention of color, lycopene and vitamin C. Spray drying was more economic method compared to freeze drying. Overall, spray-dried pink guava powder produced with 20% MDC had better quality than that of freeze-dried powder in terms of lowest moisture content (2.17%), lowest water activity (0.33), highest glass transition temperature (215ºC), less electricity and time consumption, anda moderate retention of lycopene and vitamin C.