Silk powder compared to common berry powders: composition and properties

The paper presents a comparative characterization of mulberry powder and powders from commonly consumed berries (blueberry, raspberry, cranberry, sea buckthorn, strawberry) in terms of organoleptic properties, nutritional value, and technological suitability. The relevance of the study is due to the expansion of the range of concentrated berry products obtained through dehydration and grinding of raw materials, which ensures convenient storage, reduced seasonal dependence, and broad application in the food industry. It is shown that the composition and functional properties of berry powders depend both on the type of raw material and on the drying technology used, with vitamin C being the component most sensitive to thermal processing. Special attention is given to mulberry powder, which is characterized by high natural sweetness, low acidity, and the presence of dietary fiber and minerals, including iron. Laboratory evaluation based on seven indicators (sweetness, acidity, color, solubility, moisture /stability, aroma, and overall score) demonstrated that it achieved the highest integral result. It was established that mulberry powder is the most versatile for daily use and a promising ingredient for functional nutrition, whereas other berry powders should be selected according to their specific properties and intended applications.