Encapsulation of vitamin c from pineapple skin juice using dried jelly: article / Geogina Rawas Ungkai and Hanafiah Zainal Abidin

The production of fruit-based products with a good nutritional, have a long shelf life and easy to consume is a new trend of food consumption nowadays. In this study, the Vitamin C dried jelly from Yankee pineapple skin juice is produced by using freezing and oven drying process at -18⁰C and 40⁰C respectively for 24 hours. Varies amount of dried jelly powder (3g, 5g and 7g) mixed with 100mL of pineapple skin juice and 10g of maltodextrin is used. The qualities of the Vitamin C dried jelly is observed in the aspects of shrinkage, colour changes and moisture loss. The observation indicated that the Vitamin C dried jelly which contains 7g of dried jelly powder show the best structure of dried jelly.