Evaluation of Physicochemical Properties, Sugar Contents, and Sensory Attributes of Functional Beverage Developed From Sugar Cane, Moringa, and Barley Malt

Abstract

Moringastenopetala and sugar cane (Saccharum officinarum) are rich sources of nutrients and medicinally important phytochemicals. In this research, functional beverage products were developed from Moringa stenopetala leaf, sugar cane, and barley malt. Optimum conditions were determined using a mixture design. The American Society of Brewing Chemists’ quality control parameters and soft drink quality parameters were employed to evaluate the physicochemical properties. Sugar contents were analyzed using the Lane and Eynon method; sensory attributes were evaluated with the descriptive method using a hedonic scale. Results of analysis indicated that as Moringa stenopetala proportion increased, titratable acidity and percent of ash increased, whereas pH, total soluble solids, and percent of alcohol decreased. Sugar content was increased with an increment of sugar cane proportion and malting, which hydrolyzed and liquefied starch. Maillard and caramelization reactions that took place during processing enhanced the physicochemical properties and sensory attributes of the products. The overall sensory acceptability score ranged from 3.81 ± 0.02 to 4.21 ± 0.05. CM5 and CM7 exhibited better sensory acceptance, and CM8 and CM9 exhibited better physicochemical properties compared with the other developed products.