The processing parameters that maximize the pulp yield and the stability of the ungurahui nectar were evaluated by means of the Taguchi and Response Surface methodologies. The raw material used came from the town of Yurimaguas, Loreto Region - Peru, and was subjected to weighing, selection, classification, washing, disinfecting, maturing, pulping, refining, filtering, standardized (to formulate the nectar), pasteurized, packed, cooled and stored processes. In the first stage the parameters of maturation and pulping were obtained (T°: 51,99 °C, time: 1,74 h, fruit harvested: water in maturation (1: 3), ripened fruit: water in the pulped (1: 0,75)), which optimized the yield (37,33%) of ungurahui pulp. In the second stage the standardized parameters were determined (pulp: water (1: 1,33), percentage of gums: xanthan (0,02 %), arabica (0,03 %), carboxymethylcellulose (0,06 %) and lecithin...