Table 5. Total polyphenol and total flavonoid content of cheongpomuk prepared with different concentrations of acai berry powder

Properties	Acai berry powder	Acai berry powder level in cheongpomuk
Properties	Acai berry powder	AB0¹⁾	AB1	AB2	AB3	AB4
Total phenol content²⁾ (mg GAE³⁾/100 g)	109.02±3.11⁴⁾ (mg GAE/g)	0.00±0.00^e5)	4.73±0.44^d	20.99±2.48^c	36.30±3.47^b	47.46±4.83^a
Total flavonoid content (mg NE/100 g)	56.06±3.81 (mg NE/g)	10.06±0.54^e	12.37±0.36^d	17.67±1.11^c	22.10±1.38^b	25.47±1.05^a

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.
Acai powder results are based on dry weight (DW), and cheongpomuk results (AB0-AB4) are based on fresh weight (FW).
GAE, gallic acid equivalent; NE, naringin equivalent.
All values are mean±SD (n=3).
Different superscripts (^a-e) in the same row indicate significant differences at p<0.05 by Duncan’s multiple range test.