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Evaluation of the Jelly Processing Potentialof Raspberries Adapted in BrazilVanessa Rios de Souza, Patrıcia Aparecida Pimenta Pereira, Ana Carla Marques Pinheiro, Cleiton Antonio Nunes, Rafael Pio,and Fabiana Queiroz

Abstract: Generally raspberry products as jams, jellies, and preserves are made with red raspberry, however, yellowraspberry and especially black raspberry are also fruits adapted in Brazil, presenting even better productivity and quality.Thus, the aim of this study was to evaluate the processing potential of other varieties of raspberry, but the red, in thepreparation of jellies through mixture design and response surface methodology (RSM). These techniques were used tooptimize the following 3 variables: yellow (Golden Bliss cultivar, Rubus idaeus), black (Rubus niveus), and red raspberries(Batum cultivar, Rubus idaeus) to formulate a mixed raspberry fruit jelly through sensory evaluations. It was found thatjelly formulated with a mix of colored raspberries grown in subtropical regions is a viable and alternative way to useyellow and black raspberries. The mixed raspberry jelly must have 0% to 30% yellow raspberries, 25% to 50% blackraspberries, and 30% to 75% red raspberries. Within this region, the optimum formulation has ideal characteristics thatare often not observed in formulations with 100% black or yellow raspberries.

Keywords: jelly, mixture design, potential processing, raspberries, response surface methodology

Practical Application: The black and yellow raspberries are little explored in fresh consumption and in the developmentof products such as jams and jellies. From these work, using mixture design and response surface methodology, has beenverified that the production of a mixed raspberry jelly seems feasible and is an interesting alternative to use the yellowand black raspberries. The results serve as a guide to the production of jams and jellies from these types of raspberries.

IntroductionIn recent decades, the cultivation of temperate fruit species has

significantly increased in specific regions as subtropical regionsin Brazil (Sao Paulo and Minas Gerais states). Cultivation is nolonger practiced only in the coldest areas but has moved intonontraditional growing regions that experience mild winters andhigh-temperature summers. A recent example in Brazil is the cul-tivation of raspberries in subtropical regions (Maro and others2012; Moura and others 2012).

Raspberries (Rubus idaeus L.) are among the most popularberries in the world, and they are consumed fresh or frozen mainlyin processed forms (juices, jams, jellies, syrups, and wines) notonly because of their bright color and characteristic flavor but in-creasingly because of their beneficial health properties. The fruitsof the raspberry plant have a high free radical-scavenging capac-ity, and they contain high levels of anthocyanins, flavonoids, andphenolic acids that offer significant health benefits to consumers(Kahkonen and others 2001; Khanizadeh and others 2009; Bobi-maite and others 2012; Wei and others 2013; Carvalho and others2013; Garcia and others 2013).

In addition, these compounds stand out for their natural pig-ments, mainly anthocyanin, which confers an attractive colorationwhen fruits are processed into dairy products, jams, jellies, andfruit preserves (Nour and others 2011).

Raspberries have a short market life because of their high per-ishability and high contents of water (up to 90%) make them

MS 20131586 Submitted 11/1/2013, Accepted 12/18/2013. Authors arewith Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG,Brazil. Direct inquiries to author de Souza (E-mail: [email protected]).

susceptible for microbial or enzymatic degradation (Yousefi andothers, 2013). Because of their perishability and the limited berryproduction in Brazil (only in subtropical areas), one way to in-crease raspberry availability and add even more value is to createnew products such as jellies and jams (Souza and others 2012).According to Zotarelli and others (2008), mixed fruit jams, jellies,and preserves are an interesting way of processing fruits becausethe nutritional characteristics of 2 or more fruits are combinedand they provide pleasant sensory characteristics, which help togradually gain prime space in the consumer market.

The cultivation of berries, such as raspberries, has increasedsteadily in Brazil, especially in subtropical areas, where tempera-tures are higher in autumn–winter and especially high during thesummer (Campagnolo and Pio 2012; Maro and others 2012). Inthe case of raspberries, the productive performance results fromsubtropical Brazil are very encouraging because the productionof raspberries is constant throughout the year, a variety of plantsproducing large quantities of fruit during fall and winter (Mouraand others 2012).

In addition to the red and yellow raspberries of R. idaeus, whichare commonly found on supermarket shelves, we highlight theblack raspberry (Rubus niveus Thunberg), which produces clustersof small fruit with a dark purple color and is well suited to re-gions with mild winters and moderate temperatures (Jin and others1999; Moyer and others 2002). Regarding raspberry productiv-ity in subtropical Brazil, Moura and others (2012) found that theblack raspberry stands out among the yellow and red berries asan excellent choice for cultivation, with excellent adaptability andhigh productivity and fruit quality.

Thus, it becomes extremely important studies of the process-ing of red, yellow, and black raspberries, when isolated and in

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Processing potential of raspberries . . .

combination to assess the potential processing of these fruits. Theproduction of mixed jams prepared with red, yellow, and blackraspberries may add value to the final product or enable the pro-duction of a superior quality jelly (Silva and others 2012).

In this context, this work aimed to evaluate the processing po-tential of yellow (Golden Bliss cultivar, R. idaeus), black (R. niveus)and red raspberries (Batum cultivar, R. idaeus) in the preparation ofjellies through mixture design and response surface methodology(RSM). This study also aimed to determine the physicochemi-cal parameters for the optimized formulation from the resultingmodels.

Materials and Methods

IngredientsThe pulp of yellow (Golden Bliss cultivar, R. idaeus), black

(R. niveus), and red raspberries (Batum cultivar, R. idaeus) wasused to make jelly. Fruits for jelly preparation were acquired fromthe orchard of the Federal Univ. of Lavras in Minas Gerais, Brazil.These fruits were harvested in the morning at their physiologicalmaturity on the basis of their color and size and were refriger-ated in a cold room at 18 °C until processing. In addition tothe fruits, sucrose, and high-methoxyl pectin were also added(Danisco, SP, Brazil). Citric acid was not added to the jellies be-cause the pH of the fruits (2.98 to 3.52) was not suitable for itsuse.

Experimental designIn this study, a centroid mixture design (Cornell 1983) was used

to evaluate the effects of and to optimize the proportions of theyellow (X1), black (X2), and red raspberries (X3) in the jellies basedon their physicochemical and sensory characteristics. The designand experimental levels for the 3 factors are presented in Table 1.

Jelly preparationThe preparation of mixed raspberry jellies was carried out in

the Laboratory of Processing Plant Products at the Federal Univ.of Lavras. The percentages of ingredients used to make the jel-lies formulations, as expressed in relation to the total weight(sugar and pulp), were 60% fruit pulp, 40% sugar, and 1.5%pectin.

To process the jellies, a blend of fruit pulps was prepared (accord-ing to Table 1) and added to sucrose. The jellies were processed inan open pan heated by a gas flame (Macanuda, SC, Brazil). High-methoxyl pectin was added after the mixture reached a boil (100± 2 °C). At the end of the process, after the soluble solids reached65° Brix, the cooking was stopped. The total soluble solids weredetermined by using a portable refractometer model RT-82 andthe °Brix were measured at ±25 °C. The hot jellies were then

Table 1–Level and composition of fruits in formulation of jelly.

Level (%)Yellow Black Red

Formula X1 X2 X3 raspberrya raspberrya raspberrya

1 100 0 0 60 0 02 0 100 0 0 60 03 0 0 100 0 0 604 50 50 0 30 30 05 0 50 50 0 30 306 50 0 50 30 0 307 33 33 33 20 20 20

aPercentage of fruit in the jelly, considering that the pulp represents 60% of theformulation.

Figure 1–Steps used in the preparation of jellies.

poured into 250 mL sterile bottles, cooled in a container of waterand ice and stored in a refrigerator at ±7 °C. Figure 1 describesthe jelly processing.

Sensory analysisSensory analysis was performed in the laboratory of Sensory

Analysis in the Food Science Dept. at the Federal Univ. of Lavras.An acceptance test was conducted for attributes of color, taste,consistency, and overall desirability using a hedonic 9-point scale(1 = dislike extremely, 9 = like extremely) (Stone and Sidel, 1993).The sensory analysis was performed with the approval of the localethics committee.

The test was conducted with 90 participants (48 women and42 men) who were students and office staff 18 and 40 yr of age.Panelists were selected based on their regular consumption of fruitjams, jellies, and preserves. In the sensory evaluation, each panelistevaluated 7 formulations in 2 sessions spread over 2 consecutivedays. Four formulations were evaluated during the 1st session, and3 formulations were evaluated during the final session.

Samples of approximately 5 g of jellies (Acosta and others 2008)were served in 50 mL cups at refrigerator temperature (7 °C) ina balanced manner (Wakeling and MacFie 1995). These sampleswere coded with 3-digit numbers drawn from a table of ran-dom numbers. The test was conducted in individual booths underwhite light with adequate ventilation. Tasters were offered suffi-cient water for the analysis. The laboratory temperature was set at23 °C. The panelists were instructed to taste and evaluate each setof samples from left to right and to rinse their mouths with waterbetween samples. In addition, the testers were instructed on theuse of the hedonic scale.

Physicochemical analysisPhysicochemical analyses of the color (L∗, a∗, and b∗), pH, total

acidity, soluble solids, and soluble pectin were performed on thefruit blends (Table 1), and the same analyses, except for the solublesolids, total sugar and soluble pectin tests, were also conducted onthe jelly formulations prepared with the fruit-pulp blends.

Three repetitions were performed for each physicochemicalanalysis. The titratable acids, soluble solids, and pH values weredetermined according to the IAL-Instituto Adolfo Lutz (2005).The method proposed by Dische (1962) was used for the deter-mination of total sugar. The colors of the fruit pulps and jelies weredetermined according to the method described by Gennadios andothers (1996). The values of L∗, a∗, and b

∗were determined using

a Minolta CR 400 colorimeter with D65 (daylight) and CIELabpatterns, where L

∗ranges from 0 (black) to 100 (white), a

∗varies

from green (−) to red (+), and b∗

ranges from blue (−) to yel-low (+). The pectin extraction was performed as indicated byMcCready and McComb (1952) and was quantified as a percent-age of galacturonic acid according to the colorimetric methoddescribed by Kintner and Van Buren (1982).

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Table 2–Physicochemical properties of the pulp samples.

Physicochemical analysis

Pulp samples L∗

a∗

b∗

pH Total acidity Soluble solid Total sugar Pectin

P1 57.91a 0.40f 30.01c 3.04bc 1.87a 10.00a 6.52a 0.56b

P2 15.54f 19.02e 7.17f 3.52a 0.79c 8.23b 4.74b 0.82a

P3 32.45c 37.09d 20.77d 2.98cd 1.82a 10.10a 6.04a 0.59b

P4 22.42d 34.62d 13.00e 3.07b 1.28b 8.67b 4.69b 0.54b

P5 19.25e 33.16de 11.93e 3.12b 1.25b 7.00c 3.23c 0.35c

P6 37.35b 33.14de 21.28d 2.93d 1.65a 8.67b 4.58b 0.39c

P7 23.46d 35.20d 14.07e 3.04bc 1.54ab 7.80bc 3.00c 0.54b

Mean values with common letters in the same column indicate that there is not a significant difference between samples (P < 0.05) from Tukey’s mean test.Total acidity in g citric acidy/100g fw, soluble solid in °Brix; total sugar and pectin in g/100g fw.P1, yellow raspberry; P2, black raspberry; P3, red raspberry; P4, 50% yellow and 50% black raspberry; P5, 50% black and 50% red raspberry; P6, 50% yellow and 50% red raspberry;P7, 33% yellow, 33% black, and 33% red raspberry.

Statistical analysisInitially, the proportions of yellow (X1), black (X2), and red rasp-

berry (X3) in the mixed fruit jelly were compared to consumeracceptance and physicochemical parameters by a 3-way exter-nal preference map obtained by PARAFAC (Nunes and others2011,2012) using the SensoMaker software, version 1.6 (Pinheiroand others 2013).

A 3-way array was arranged from matrices of i rows (i samples)and j + m columns (j consumers + m physicochemical mea-surements). These matrices were staked according to k consumerattributes (color, taste, consistency, and overall liking), resulting inthe 3 way array with i, j + m, and k. The individual i × j + mmatrices of the consumer acceptance attributes were previouslystandardized (correlation matrix). The i × m portion was the samefor each i × j portion of the individual matrices (Nunes and oth-ers 2012). The PARAFAC model was optimized using the valueof Core Consistency Diagnostics (CORCONDIA) to choose thenumber of factors (Bro 1997; Nunes and others 2011). PARAFACprocedures and the construction of a 3-way preference map and3-way external preference map were previously reported in detail(Nunes and others 2011, 2012).

The other statistical analysis was based on the predicted modelequation. A contour plot of the sensory attributes was generatedand then superimposed to obtain the optimum region for bet-ter sensory acceptance. From the predicted optimum region, theoptimum predicted point was selected, and the physicochemicalparameters were estimated. Both the analyses of variance used toexamine the significance of the data fit to the model and the tri-angular contour plots generated from the polynomial equationsfor each response were created using Statistica 6.0 for Windows(StatSoft Inc., U.S.A., 2001).

Results and Discussion

Physicochemical properties of the mixed raspberry pulpsamples

Mean scores for the physicochemical properties of the mixedpulp samples from the raspberry jelly formulations are shown inTable 2. There was a significant difference (P � 0.05) in all of thestudied physicochemical properties.

With regards to color, the yellow raspberry (P1) has larger pa-rameter values for L

∗and lower values for b

∗and a∗; these values

refer to its main characteristic, a clear yellow fruit coloration. Theblack raspberry (P2) presented lower values for color parameters L

∗

and b∗, which refer to its intense black color. In turn, the red rasp-berry (P3) presented L

∗and b

∗color parameters situated between

yellow and black raspberries and a higher a∗

color parameter. Withregards to the pulp mixture, the combination of characteristics foreach fruit alone creates new colorations; for example, when yellowraspberry (P1) is mixed with black or red (P4, P6, and P7) thereis a general decrease in the L

∗and b

∗parameters and a significant

increase in the a∗

parameter.In relation to the pH and titratable acidity, the black raspberry

(P2) has the highest pH and the lowest acidity, and the pulpsfrom yellow (P1), red (P3), and combinations of the 3 raspberriesgenerally showed similar pH and acidity levels. The pH of the fruitalone or in combination ranged from 2.98 to 3.52; this is the idealrange for the formulation of jams and jellies because, accordingto Jackix (1988), the optimum pH for jam and jelly gelation isbetween 3.0 and 3.4.

The values for soluble solids and sugar content varied from 7.00to 10.10 (°Brix) and from 3.00% to 6.52%, respectively. Generally,the black raspberry (P2) had the lowest soluble solids and totalsugars, and the yellow (P1) and red (P3) raspberries had similarvalues and the highest total solids and sugars. In addition to con-tributing to the formation of a gel, sugar acts as a preservativeto inhibit the growth of microorganisms because it increases theosmotic pressure with a consequent reduction in the water activity(Ferreira and others 2004).

The black raspberry (P2) had the highest levels of soluble pectin,and yellow (P1) and red raspberries (P3) did not differ betweenthemselves, and they had the lowest levels. Pectin plays an essentialrole in the formulation of jams and jellies, contributing to theformation of gel and consequently influencing the texture andconsistency of the final product. The pectin content needed forpreparing jams and jellies varies from 0.5% to 1.5% for pulp mass+ sugar (Jackix 1988).

Sensory and physicochemical analysis of raspberry jellyformulations

Figure 2 shows the 3-way external map that representsthe distribution of consumers, samples, consumers’ sensory at-tributes related to acceptance and physicochemical properties. ThePARAFAC was fixed with 2 factors, which led to a concordia valueof 92.06% and a variance value of 42.32%.

Mean scores for the sensory characteristics and the physico-chemical properties of the mixed raspberry jelly formulations areshown in Table 3.

As shown by the 3-way external preference map-TWEPM(Figure 2), samples F1 and F2, which correspond to the jellies with100% yellow raspberry and 100% black raspberry, respectively,

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Table 3–Sensory characteristics and physicochemical properties of the mixed raspberry jelly.

Sensory attributes Physicochemical parameters

F Color Taste Consistency OL L∗

a∗

b∗

pH TA TS

1 3.05 6.15 6.69 5.37 24.45 1.97 0.83 3.17 1.32 52.882 6.99 6.10 5.85 6.22 13.50 3.22 −0.59 3.59 0.68 43.143 7.70 6.69 6.74 6.91 20.70 3.82 −0.25 3.24 1.32 52.754 7.52 6.95 6.85 7.08 21.72 2.34 −0.88 3.37 0.94 37.565 7.77 7.31 7.00 7.32 16.31 6.40 −0,70 3.27 1.37 60.176 7.24 6.84 6.80 6.94 21.59 5.89 −0.02 3.23 1.06 66.157 7.70 7.03 6.94 7.22 16.53 6.22 −0.58 3.36 1.15 35.15

Overall liking (OL); Total acidity (TA) in g citric acidy/100 g fw, total sugar (TS) in g/100 g fw.F1, yellow raspberry; F2, black raspberry; F3, red raspberry; F4, 50% yellow and 50% black raspberry; F5, 50% black and 50% red raspberry; F6, 50% yellow and 50% red raspberry;F7, 33% yellow, 33% black and 33% red raspberry.

were less preferred. Analyzing the TWEPM and the numeri-cal values shown in Table 3, it is observed that F1 is mainlycharacterized by higher b

∗values (0.83), which is explained by

the specific color of the yellow raspberry. F2 stood out in relationto the lower color parameter L

∗(13.50) and higher pH (3.59),

which is characteristic of black raspberry pulp (Table 2). The re-maining formulations (F3, F4, F5, F6, and F7), which correspondto 100% red raspberry and combinations of 3 raspberry types,were preferred to the color, taste, consistency, and overall likingattributes (Figure 2). These formulations stood out in relation tothe higher a

∗values (between 2:34 and 6:40), which are associated

with intense red coloration (Figure 2 and Table 3).Table 3 shows that the yellow raspberry jelly (F1) generally

resulted in higher acceptances for flavor and consistency and wassimilar to other formulations, with an average hedonic term of“like slightly” and “like moderately.” However, the acceptance

Figure 2–Three-way external preference map for sensory attributes (color,taste, consistency and overall liking (OL)) and physicochemical properties(color L∗, a∗, and b∗, pH, total acidity [TA], and total sugar [TS]) forthe mixed raspberry jelly formulations. F1, yellow raspberry; F2, blackraspberry; F3, red raspberry; F4, 50% yellow and 50% black raspberry; F5,50% black and 50% red raspberry; F6, 50% yellow and 50% red raspberry;F7, 33% yellow, 33% black, and 33% red raspberry.

was well below average for the color attribute, which was situatedbetween the hedonic terms “dislike moderately” and “slightlydisliked.” This low acceptance for the overall impression—whichwas also lower than that of other formulations, with an averagescore between “neither liked/disliked” and “like slightly”—wasmost likely influenced by the color parameter. Thus, it is clear thatF1 had a lower acceptance than the others because of its yellowcolor, which negatively influenced the acceptance of the colorattribute and consequently influenced the overall impression. Theyellow color is most likely not associated with the typical redraspberry color to which consumers are accustomed.

From Figure 2 and Table 3, it is clear that the formulationwith 100% black raspberries (F2) had lower average acceptancefor all of the analyzed sensory parameters and presented averagescores for color, flavor, and overall impression ranging between thehedonic terms “like slightly” and “like moderately,” and F2 had amedium consistency score ranging between “not liked/disliked”and “like slightly.” Through TWEPM (Figure 2), it is clear thatthis formulation had markedly lower values for the color parameterL

∗and higher pH values. The very dark coloring and high pH (less

acidity) in the jelly are characteristic of black raspberries (Table 2)and led to a lower acceptance score than the other formulations.The consumers appear to prefer a raspberry jelly with a certainacidity, such as that obtained with the yellow raspberry, whereasthe black color of raspberry jam seems to be desirable although itdoes not remind the consumer of the red raspberry to which theyare accustomed.

Although a texture analysis was not performed, 100% black rasp-berry jelly possibly presents a superior consistency to the others,due to the higher pectin content in the black raspberry comparedto other raspberries and their mixtures (Table 2). This may explainthe lower than average grade for the sensory attribute consistencyfor this formulation over the others.

The other formulations (F3, F4, F5, F6, and F7) were the mostwidely accepted for all of the sensory attributes (Figure 2), withaverage scores located between the hedonic terms “like slightly”and “like very much” (Table 3). Figure 2 illustrates that the physic-ochemical attribute that correlates with these formulations was thecolor parameter a∗. Table 2 shows that these formulations gener-ally had higher values for this parameter. This finding reinforcesthe idea that the consumer has a preference for raspberry jellieswith a reddish color.

From Table 3 and Figure 2, it is observed that when raspberryjellies are prepared only with yellow or black raspberries, theydo not result in good consumer acceptance, but when you com-bine 2 or 3 raspberries (including red raspberries), acceptance isnoticeably greater.


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Table 4–Predicted model for sensory and physicochemical data to the raspberry reserve formulations.

Attribute Predicted model R2 value

Color Y = 3.08X1 + 7.01X2 + 7.73X3 + 9.52X1X2 + 6.99X1X3 + 1.25X2X3 0.99Taste Y = 6.17X1 + 6.12X2 + 6.70X3 + 2.98X1X2 + 1.35X1X3 + 3.33X2X3 0.97Consistency Y = 6.69X1 + 5.86X2 + 6.75X3 + 2.21X1X2 + 0.21X1X3 + 2.67X2X3 0.99Overall Liking Y = 5.38X1 + 6.24X2 + 6.92X3 + 4.85X1X2 + 2.94X1X3 + 2.74X2X3 0.99L

∗Y = 24.88X1 + 13.61X2 + 19.71X3 0.89

a∗

Y = 1.92X1 + 3.17X2 + 3.77X3 − 0.04X1X2 + 12.96X1X3 + 12.50X2X3 0.98b

∗Y = 0.82X1 − 0.60X2 − 0.26X3 − 3.85X1X2 − 0.93X1X3 − 0.97X2X3 0.99

pH Y = 3.19X1 + 3.55X2 + 2.21X3 0.84Total acidity Y = 1.31X1 + 0.68X2 + 1.32X3 − 0.21X1X2 − 0.97X1X3 + 1.47X2X3 0.99

X1, yellow raspberry; X2, black raspberry; X3, red raspberry.

Sensory optimization of raspberry jellyThe sensory and physicochemical data were subjected to re-

sponse surface methodology analysis using response surface re-gression (RSREG), and a predicted equation was developed foreach attribute (Table 4). A complete quadratic model was fit to thedependent variables, except for color L

∗and pH, which were fit

to linear models. All models presented R2 values greater than 0.8and significant (P � 0.05) regressions, indicating that they weresuitable for predictions (Henika 1982).

A contour curve was plotted (Figure 3) using the equation forpredicted overall liking (Table 4). The contour curve shows theoptimal region where obtainable middle notes of sensory accep-tance were at 7.4, containing 0% to 40% yellow raspberries, 20%to 50% black raspberries, and 25% to 75% red raspberries. The re-sponse surface confirms the hypothesis proposed earlier, in whichthe yellow and black raspberries contribute less to the sensory ac-ceptance of the jellies, and the larger their proportions in a givenformulation, the lower its acceptance.

The common optimal region for the sensory attributes of color,flavor, consistency (data not shown), and overall liking for theraspberry jam is 0% to 30% yellow raspberry, 25% to 50% blackraspberry, and 30% to 75% red raspberry.

During studies on the phenology and yield of raspberry cultivarsin subtropical Brazil, Moura and others (2012) concluded that theblack raspberry stands out, is an excellent option for cultivation,has excellent adaptability, is high yielding (18.2 to 25 Mg/ha) and

Figure 3–Contour plot for overall liking to the raspberry jelly.

has good fruit quality when compared with the yellow (5 Mg/ha)and red raspberries “Batum” (4.4 Mg/ha).

Based on the common optimal region of acceptance and eco-nomic feasibility (as related to the adaptation, productivity andquality of raspberries), the optimal jelly formulation had the fol-lowing proportions: 50% of black raspberries, 20% of yellow rasp-berries, and 30% of red raspberries. These levels were put into thepredicted models to determine the average acceptance score andthe value of the physical chemical characteristics for the mixedraspberry jelly within the optimum region of acceptance. Thus,for a formulation containing 50% black, 20% yellow, and 30% redraspberries, the average sensory attribute scores are as follows: 8.18for color, 7.18 for flavor, 6.92 for consistency, and 7.34 for overallliking. For the physical and chemical attributes, the jelly presentscolor parameters L

∗of 1769, a

∗of 5.76, b

∗of −0.80. The pH is

3.08, and the acidity is 1.14 g/100 g of citric acid.From these results, producing a mixed raspberry jelly seems

feasible and is an interesting alternative to use the yellow and blackraspberries. When combined, raspberries make a jelly with betteracceptability than when processed alone, the justification for thelower acceptance of raspberry jelly prepared from just black oryellow fruits is a consequence of their coloring.

ConclusionA jelly formulated with a mix of colored raspberries grown in

subtropical regions is a viable and alternative way to use yellowand black raspberries. The mixed raspberry jelly must have 0% to30% yellow raspberries, 25% to 50% black raspberries, and 30% to75% red raspberries. Within this region, the optimum formulationhas ideal characteristics that are often not observed in formulationswith 100% black or yellow raspberries, thus, it is clear that it isnot feasible the jelly processing with black and yellow raspberryonly, however when in combination with red raspberry the jellypresented high sensory acceptability.

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