Abstract: Moringa leaves powder was used as the major raw material to produce the soft candy with Moringa flavour.Orthogonal test was carried out to investigate the amount of the optimal composition of gels, the proportion of maltitol and mannitol, sodium citrate from the sensory evaluation and texture analysis of final products. The results showed that the optimum formulation was determined: Moriga powder ( 2%) , gels ( 6%) , maltitol ∶ mannitol ( 1 ∶ 1) , Sodium Citrate ( 0.5%) . Stepwise regression analysis was used to established prediction equations with the physical parameters of Texture Profile Analysis and sensory attributes.The results indicated a potential theory basic for instrumentally sensory evaluation and mouthfeel control during industrial processing.