Table 3. Texture properties of cheongpomuk prepared with different concentrations of acai berry powder

Properties	Acai berry powder level in cheongpomuk
Properties	AB0¹⁾	AB1	AB2	AB3	AB4
Hardness (N)	8.03±0.48^2)a3)	6.42±0.63^b	6.18±0.52^bc	5.86±0.91^bc	5.22±0.88^c
Springiness	0.33±0.11^NS4)	0.29±0.01	0.29±0.01	0.30±0.01	0.30±0.01
Cohesiveness	0.42±0.04^NS	0.42±0.01	0.42±0.01	0.43±0.01	0.42±0.02
Gumminess (N)	3.38±0.20^a	2.69±0.24^b	2.59±0.22^bc	2.51±0.34^bc	2.20±0.27^c
Chewiness (N)	1.13±0.43^a	0.78±0.07^b	0.75±0.05^b	0.75±0.09^b	0.65±0.06^b

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).
Different superscripts (^a-c) in the same row indicate significant differences at p<0.05 by Duncan’s multiple range test.
NS, not significantly different (p>0.05).