Raspberry's are high in antioxidants and therefore offer significant health benefits. What can make raspberry's desirable to consumers is therefore important. Researchers have found a high acceptability of three colored raspberry jelly, reported the Institute of Food Technologists on March 14, 2014.
Raspberries rate among the most popular berries in the world and are very popular among people who are concerned about good nutrition due to their significant health benefits which are associated with their high antioxidant content. Red raspberries are often used in processed products like juices, jams, jellies and preserves because they have a short shelf life. A new study has found that the production of a mixed
raspberry jelly which includes black and yellow raspberries may be a good alternative to just one colored jelly.
Black raspberries with their dark purple color generally stand out among the yellow and red variety as being an excellent choice for cultivation because they have excellent adaptability, high productivity and fruit quality. However, researchers at the University of Lavras in Brazil have determined that a jelly with red, yellow and black raspberries had a high sensory acceptability. This high sensory acceptability was observed to be even greater than with traditional jelly which is prepared only with the red raspberry.
The goal of this study was to evaluate the processing potential of various new varieties of raspberry, reports
the Journal of Food Science. It was observed that jelly which was formulated with a mix of colored raspberries grown in subtropical regions offers a viable and alternative way to use yellow and black raspberries.
An optimum formulation of mixed raspberry with 0 percent to 30 percent yellow raspberries, 25 percent to 50 percent black raspberries, and 30 percent to 75 percent red raspberries has ideal characteristics that are often not observed in formulations with 100 percent black or yellow raspberries. Therefore, the production of a mixed raspberry jelly appears feasible and presents an interesting alternative to use the yellow and black raspberries. These results can serve as a guide for the production of jams and jellies made from these types of raspberries.