Enhancement sensory, physicochemical and antioxidant properties of moringa functional beverages

Document Type : Original Article

Authors

1 Department of Food Science, Faculty of Agriculture, Ain Shams University, Shoubra Khaima, 11241, Cairo, Egyp

2 Department of Food Science, Faculty of Agriculture, Ain Shams University, Shoubra Khaima, 11241, Cairo, Egypt

Abstract

 
The Moringa tree is known as the miracle tree and its leaves are a source of nutrition, its rich in minerals, vitamins and antioxidants. This study aims to prepare an accepted functional beverage from Moringa by adding it to pineapple juice and ginger extract. In this study, the chemical composition, minerals and antioxidants "phenols, flavonoids and total carotenoids" were estimated in Moringa leaves, then a sensory evaluation of these beverages was conducted. Then the physical properties (TSS, TA and pH) and antioxidant properties (total phenolic, total flavonoid and radical scavenging activity by DPPH) were estimated.
 
Through the study, it was found that the ratios of 10-15% Moringa extract, 90 and 85% pineapple juice, and Moringa tea blended with ginger extract 2% was optimal and most amenable to the consumers. Additionally, mixing Moringa extract with pineapple juice increased the total phenol content and improved the antioxidant properties of the beverage.From these study, it will be possible to improve the sensory acceptance of Moringa leaves when mixed with juices and herbs and convert them into functional beverages acceptable sensory while increasing the characteristics and nutritional value for the largest number of consumers.
 
 

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