Development and Evaluation of Orange Juice and Moringa Extract Based Fizzy Drink

Abstract

This study aimed to develop and evaluate a nutritionally enriched fizzy drink formulated by blending orange juice with Moringa oleifera extract. The experiment was conducted at the National Institute of Food Science and Technology, University of Agriculture, Faisalabad. Different formulations (T0–T4) were prepared by combining orange juice (100–80%) with moringa extract (0–20%) and analyzed for physicochemical, antioxidant, color, and sensory parameters. Results revealed that an increase in moringa concentration significantly influenced beverage quality. Total soluble solids (TSS) increased from 13.00 to 13.72 °Brix, while pH decreased from 3.05 to 2.73, indicating higher acidity. Vitamin C content rose from 49.25 to 81.91 mg/100mL, and antioxidant activity (DPPH) improved from 75.23% to 84.58%, reflecting enhanced nutritional potential. The treatment with 15% moringa extract (T3) exhibited optimal sensory attributes, including taste, color, aroma, mouthfeel, and overall acceptability. The findings suggest that moringa–orange formulations can serve as functional beverages with superior nutritional and sensory properties compared to conventional soft drinks, promoting a healthier and more natural alternative for consumers.