Table 2. The moisture contents, pH and syneresis of cheongpomuk prepared with different concentrations of acai berry powder

Properties	Acai berry powder level in cheongpomuk
	AB01)	AB1	AB2	AB3	AB4
Moisture content (%)	71.59±5.152)ab3)	64.75±6.40b	66.47±4.77b	77.27±6.26a	78.51±5.74a
pH	6.56±0.08a	6.41±0.04b	6.30±0.03c	5.80±0.02d	5.61±0.01e
Syneresis (%)	19.27±0.06d	22.20±0.11b	22.18±0.09b	21.56±0.48c	23.39±0.52a

AB0, Mung bean starch 40 g and acai berry powder 0 g; AB1, Mung bean starch 39 g and acai berry powder 1 g; AB2, Mung bean starch 38 g and acai berry powder 2 g; AB3, Mung bean starch 37 g and acai berry powder 3 g; AB4, Mung bean starch 36 g and acai berry powder 4 g.
All values are mean±SD (n=5 for moisture content, n=3 for pH and syneresis).
Different superscripts (^a-e) in the same row indicate significant differences at p<0.05 by Duncan’s multiple range test.