This study was conducted to develop a nutraceutical juice (orange-calamansi-carrot) blend and to determine its quality and acceptability and to increase its nutritional value by fortifying it with thiamin, iron and vitamin C.
The result of the study showed that there were significant differences in acceptability among the two treatments. The experimental juice were found to be as acceptable than the control.
The treatment II juice with fortificants had a desirable appearance and color and flavor and taste in making juice comparable than the control (without fortificants).
The finished products were desirable in sensory attributes than the control.

Includes appendices and bibliographical references