# The Application of Mulberry Elements into a Novel Form of Easy-to-Prepare Dried Smoothie
## 3 Results and Discussion
### Smoothie Characteristics
\begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **DB1** & **DB2** & **DC1** & **DC2** \\ \hline Ratio ME:LE:CS [g] & 0.125:0.125:8 & 0.125:0.125:0 & 0.7:0.225:8 & 0.7:0.225:0 \\ \hline \multicolumn{5}{c}{FRESH smoothies} \\ \hline Dry matter [\%] & 4.358 \({}^{\mathrm{cd}}\)\(\pm\) 0.016 & 4.472 \({}^{\mathrm{a}}\)\(\pm\) 0.006 & 4.323 \({}^{\mathrm{c}}\)\(\pm\) 0.033 & 4.404 \({}^{\mathrm{bd}}\)\(\pm\) 0.021 \\ Ash [\%] & 4.933 \({}^{\mathrm{a}}\)\(\pm\) 0.155 & 5.349 \({}^{\mathrm{a}}\)\(\pm\) 0.604 & 4.273 \({}^{\mathrm{a}}\)\(\pm\) 0.056 & 4.447 \({}^{\mathrm{b}}\)\(\pm\) 0.005 \\ pH & 4.550 \({}^{\mathrm{a}}\)\(\pm\) 0.026 & 4.563 \({}^{\mathrm{a}}\)\(\pm\) 0.005 & 4.457 \({}^{\mathrm{b}}\)\(\pm\) 0.005 & 4.447 \({}^{\mathrm{b}}\)\(\pm\) 0.005 \\ Osmolality [Osmo/kg] & \(-\)12.040 \({}^{\mathrm{c}}\)\(\pm\) 0.559 & \(-\)11.396 \({}^{\mathrm{c}}\)\(\pm\) 1.327 & \(-\)5.433 \({}^{\mathrm{a}}\)\(\pm\) 1.406 & \(-\)9.790 \({}^{\mathrm{bc}}\)\(\pm\) 0.232 \\ Soluble solid [\({}^{\mathrm{a}}\)Bx] & 9.500 \({}^{\mathrm{d}}\)\(\pm\) 0.082 & 9.500 \({}^{\mathrm{d}}\)\(\pm\) 0.100 & 11.167 \({}^{\mathrm{b}}\)\(\pm\) 0.125 & 10.500 \({}^{\mathrm{c}}\)\(\pm\) 0.020 \\ \hline \multicolumn{5}{c}{DRIED smoothies} \\ \hline Dry matter [\%] & 86.387 \({}^{\mathrm{a}}\)\(\pm\) 2.935 & 87.852 \({}^{\mathrm{a}}\)\(\pm\) 0.568 & 87.046 \({}^{\mathrm{a}}\)\(\pm\) 1.845 & 86.711 \({}^{\mathrm{a}}\)\(\pm\) 1.888 \\ Pectin [\%] & 2.540 \({}^{\mathrm{c}}\)\(\pm\) 0.100 & 3.357 \({}^{\mathrm{d}}\)\(\pm\) 0.296 & 1.865 \({}^{\mathrm{b}}\)\(\pm\) 0.028 & 0.455 \({}^{\mathrm{a}}\)\(\pm\) 0.161 \\ Sacarose [\%] & 0.140 \({}^{\mathrm{a}}\)\(\pm\) 0.003 & 0.235 \({}^{\mathrm{c}}\)\(\pm\) 0.009 & 0.160 \({}^{\mathrm{b}}\)\(\pm\) 0.002 & 0.132 \({}^{\mathrm{a}}\)\(\pm\) 0.012 \\ Glucose [\%] & 0.170 \({}^{\mathrm{d}}\)\(\pm\) 0.003 & 0.138 \({}^{\mathrm{a}}\)\(\pm\) 0.003 & 0.165 \({}^{\mathrm{c}}\)\(\pm\) 0.001 & 0.145 \({}^{\mathrm{b}}\)\(\pm\) 0.001 \\ Frucrose [\%] & 0.166 \({}^{\mathrm{b}}\)\(\pm\) 0.002 & 0.127 \({}^{\mathrm{a}}\)\(\pm\) 0.002 & 0.161 \({}^{\mathrm{b}}\)\(\pm\) 0.003 & 0.141 \({}^{\mathrm{a}}\)\(\pm\) 0.009 \\ Glycerol [\%] & 0.003 \({}^{\mathrm{b}}\)\(\pm\) 0.000 & 0.002 \({}^{\mathrm{a}}\)\(\pm\) 0.000 & 0.002 \({}^{\mathrm{a}}\)\(\pm\) 0.000 & 0.002 \({}^{\mathrm{a}}\)\(\pm\) 0.000 \\ Citric Acid [\%] & 0.017 \({}^{\mathrm{b}}\)\(\pm\) 0.000 & 0.017 \({}^{\mathrm{b}}\)\(\pm\) 0.000 & 0.018 \({}^{\mathrm{b}}\)\(\pm\) 0.000 & 0.015 \({}^{\mathrm{a}}\)\(\pm\) 0.000 \\ \hline \hline \end{tabular} a,b,c,d—different letters show statistically significant differences (\(p\)\(\leq\) 0.05).  
\end{table} 
Table 2: Basic chemical characteristics of the smoothies. Figure 2: Smoothie sample before (**a**) and after (**b**) the lyophilization process. The pH values of the four fresh smoothies were quite close to each other--ca. 4.5 for DB samples and 4.4 for DC. The osmolality value refers to the concentration of the solute in the solution that contributes to the osmotic pressure. In the analyzed fresh smoothies, the osmolality ranged from \(-5.433\) to \(-12.040\) Osmo/kg, indicating low osmolality. This could be due to factors such as dilution or variability of ingredients and interference in measurement due to the fiber and sugar contents. The dry matter and pectin contents of the dried smoothies (after lyophilization) were found to be at levels of ca. 86-87%. Notably, the DB samples exhibited the highest pectin amounts, with black mulberry and bananas identified as the primary contributors, respectively, to the observed pectin content, compared with the DC samples. This significant variation underscored the influence of the smoothie's composition on its pectin content, with black mulberry serving as a notable gelling agent for achieving the desired consistency. Understanding the contributions of the individual ingredients to the pectin content was essential for optimizing the texture and consistency of the smoothe formulation.