000			02683nam a22003137a 4500
003			OSt
005			20250227102726.0
008			250227b |||||||| |||| 00| 0 eng d
040			_aTUPM _bEnglish _cTUPM _dTUPM _erda
050			_aBTH TP 370 _bD53 2019
100			_aDiaz, Cherrie Lou P. _eauthor
245			_aDevelopmemnt of an immunity booster tablet/ _cCherrie Lou P. Diaz, Francis L. Forteza, Leonor S. Mendoza, Kristine Joyce C. Serrano .--
260			_aManila: _bTechnological University of the Philippines, _c2019
300			_ax, 122pages: _c29cm.
336			_2rdacontent
337			_2rdamedia
338			_2rdacarrier
500			_aBachelor's thesis
502			_aCollege of Industrial Technology .-- _bBachelor of Technology major in Nutrition and Food Technology: _cTechnological University of the Philippines, _d2019.
504			_aIncludes bibliographic references and index.
520			_aImmunity Boosters is one of the pharmaceutical supplements consumed nowadays. Supplements are mostly taken by adults to keep their body healthy. This study intended to create a new variety of immunity booster that is made from combinations of calamansi, carrots, and broccoli in tablet form and be dissolved in water for faster absorption of nutrients. Major process includes extraction, freeze drying of raw materials, tableting, packaging and labeling. The product has undergone laboratory testing wherein results of proximate analysis in terms of moisture content is 4.19%, therefore, stable under proper storage conditions. Microbial analysis shows no presence of Staphylococcus Aureus and Escherichia Coli, thus, product is safe for consumption. Nutritional analysis reveals that it contains vitamin A with 1.23%, vitamin C with 10.92%, vitamin D with 0.51%, vitamin E with 1.74%, and Zinc with 0.49% showing that the product has high levels of essential nutrients needed to boost an immune system. The product was evaluated by 50 respondents comprising of 40 students from the Technological University of the Philippines and 10 trained professionals from the Maya Kitchen Culinary Arts Center using 9-point Hedonic Rating Scale to determine the product acceptability in terms of its quality attributes. Generally, the product’s general acceptability obtained a mean rating of 8.06 or “Like Very Much” by the respondents, therefore, product is acceptable and nutritious.
650			_aNutrition
650			_aFood technology
650			_aFood development
700			_aForteza, Francis L. _eauthor
700			_aMendoza, Leonor S. _eauthor
700			_aSerrano, Kristine Joyce C. _eauthor
942			_2lcc _cBTH CIT _n0
999			_c29417 _d29417