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Researchers find high acceptability of three-colored raspberry jelly

Raspberries 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 , published by the (IFT), found that the production of a mixed with black and yellow raspberries could be a good alternative to just one-colored jelly.

, 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 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.


Evaluation of the Jelly Processing Potential of Raspberries Adapted in Brazil. Journal of Food Science, Article first published online: 27 JAN 2014

DOI: 10.1111/1750-3841.12354

Institute of Food Technologists