Researchers find high acceptability of 3-colored raspberry jelly
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 ...








