This study was conducted to standardize a processing method for the development of a protocol for making nectar from guava pulp and grape juice. The pulp of guava variety Allahabad Safeda and the juice of coloured grape variety, PusaNavrang juice was extracted and evaluated for quality parameters such as titratable acidity, TSS, ascorbic acid, total anthocyanins and phenol content. | Influence of pasteurization methods on nutritional quality of guava pulp and grape juice