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 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.

March 14, 2014

CHICAGO—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 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.

Read the Journal of Food Science abstract here

About IFT
This year marks the 75th anniversary of the Institute of Food Technologists. Since its founding in 1939, IFT has been committed to advancing the science of food, both today and tomorrow. Our non-profit scientific society—more than 18,000 members from more than 100 countries—brings together food scientists, technologists and related professionals from academia, government and industry. For more information, please visit ift.org.

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