Investigating the Physicochemical, Sensory and Nutritional Properties of the Functional Kiwi Drink Containing Moringa oleifera Powder and Extract

Fruit beverages were prepared using natural kiwi juice, along with 0.1% stevia and 4% inulin. The different levels of Moringa oleifera powder (MOP) and Moringa oleifera extract (MOS) in range of 0-2% were added. The treatments were prepared in four groups: T0 (control sample), T1 (containing 2% MOS), T2 (containing 1% MOS and 1% MOP), and T3 (2% MOP). Th physicochemical properties, antioxidant activity, nutritional properties, and sensory properties of the substance were investigated. Insignificant difference in pH, acidity, and a significant increase in ash and brix were observed in all treatments compared to the control sample (p<0.05). The results of the nutritional factors (iron and protein) showed a significant difference between all samples and the control (p<0.05), so T0 had the lowest amount and the T3 sample had the highest amount of nutritional value. The amount of antioxidant activity of the samples showed a significant increase compared to the control (p<0.05). The highest antioxidant activity was related to sample T1 and no significant difference was observed between T2 and T3 treatments (p>0.05). The analysis of the color characteristics of the beverages showed that the highest brightness (L*, after the control sample) and the also the highest redness and yellowness index were related to the sample containing 2% Moringa oleifera leaf extract (T1), which has a significant difference compared to other samples (p<0.05). According to sensory evaluators, the addition of leaf powder and extract did not affect the color factor, but the consistency of the fruit drink showed a significant