Table 1
Quality characteristics of Doenjang, Kanjang and Kochujang between conventional and improved products

Groups	Quality characteristics (%)
	Titrable acidity	pH	Salinity	Reducing sugar	Alcohol
Doenjang
Total	1.74±0.451)	5.35±0.41	12.64±2.45	2.07±2.56	0.45±0.91
Conventional	1.72±0.44	5.34±0.43	12.88±2.48	1.44±1.54	0.18±0.51
Improved	1.87±0.57	5.48±0.20	10.83±1.17	6.92±3.60	2.53±0.45
p-value2)	0.3182	0.0915	0.0002	0.001	<0.0001
Kanjang
Total	1.39±0.62	5.50±0.47	22.08±5.91	1.90±2.60	1.11±1.80
Conventional	1.23±0.63	5.63±0.47	24.61±4.54	0.65±0.42	0.36±1.08
Improved	1.80±0.37	5.11±0.18	14.64±1.51	5.56±2.86	3.11±1.86
p-value	<0.0001	<0.0001	0.0002	<0.0001	<0.0001
Kochujang
Total	1.20±0.36	4.84±0.25	6.75±1.79	19.42±5.81	1.39±1.82
Conventional	1.25±0.36	4.82±0.26	6.86±1.94	18.29±5.41	1.24±1.97
Improved	1.00±0.27	4.98±0.12	6.20±0.56	24.85±4.63	2.12±0.38
p-value	0.0416	0.0075	0.1017	0.0007	0.0049

Mean±SD.
independent two-sample t-test.