Optimizing Acceptability of Fresh Moringa oleifera Beverage

Abstract

The study was conducted to formulate and optimize a consumer acceptable fresh Moringa leaves (extract) beverage. A constrained three component mixture design consisting of fresh tender Moringa leaves extract, pineapple juice and carrot extract was used to optimize the formulation of the beverage based on sensory acceptability (color, taste, flavor, aftertaste and overall acceptability). A constant amount of ginger root distillate was used to improve the flavor of the beverage. The optimum component proportions consisting of 50-52% Moringa extract, 38-40% Pineapple juice and 10-12% Carrot extract was validated to be adequate and acceptable to consumers. The findings show that fresh Moringa leaves could be processed into acceptable beverage, to extend its beneficial and nutraceutical properties to many consumers.

Keywords: formulate, optimize, validate, Moringa, pineapple, carrot, ginger