Avocado has gained high importance for its healthy fatty acid and phytosterols profile which the human body demands. Parallel to it, the highly perishable nature of this tropical fruit crop will shorten its shelflife. Therefore, spray drying would be the alternative technology to obtain a nutritious and shelf-stable powder. The avocado juice was spray dried at different temperatures and was analysed for its physical properties. Results showed that higher drying temperature favoured in achieving residual moisture content, water activity, and bulk density. Whereas the colour of the powder was gradually lost at a higher temperature and better yield was obtained at an intermediate inlet drying temperature.

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