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Researchers find high acceptability of 3-colored raspberry jelly

CHICAGORaspberries are among the most popular berries in the world and are high in antioxidants that offer significant health benefits to consumers. The red raspberry is most commonly used in processed products like juices, jams, jellies and preserves because of its short shelf life. A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that the production of a mixed raspberry jelly with black and yellow raspberries could be a good alternative to just one-colored jelly.

Black raspberries, which produce clusters of small fruit with a dark purple color, stand out among the yellow and red variety as an excellent choice for cultivation because of their excellent adaptability, high productivity and fruit quality. Researchers at the University of Lavras in Brazil determined that a jelly with both red, yellow and black raspberries had a high sensory acceptability, even greater than traditional jelly prepared only with the red raspberry.

More research is needed to study the feasibility of using yellow and black raspberries on other products.


Contact: Stephanie Callahan
Institute of Food Technologists

Page: 1

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