DEVELOPMENT OF AN IMMUNITY BOOSTER

The Philippines ranked third of the countries that is vulnerable to climate change causing increased susceptibility to various diseases due to sudden change of weather brought by monsoon rains. Supplements are consumed to resist infections and meet the health needs. This research is focused on the development of an immunity booster utilizing the calamansi, carrots and broccoli which all contains restorative properties both known in the field of nutrition and culinary. Process involved selection of raw materials, extraction, freeze drying, formulation, tableting, packaging and labeling. The product was evaluated by 50 panelists to determine the product's general acceptability using hedonic rating scale. Laboratory testing results showed that product yields 52 calories per 15 grams of serving with 12.30mcg Vitamin A, 109.20mg Vitamin C, 5.10mg Vitamin D, 17.40mg Vitamin E, and 4.90mg Zinc, therefore exceeds the required nutrient intake per day as set by PDRI, except for Zinc that only attained 88%. Product also has very low moisture content and free of pathogens that proved it is safe and can last for a month at room temperature. Sensory evaluation obtained a mean rating of 8.06 or “Like Very Much” by the respondents; therefore, product is acceptable and promotes good immune system.