Table 6
pH and color composition of Cheonggukjang added with peanut (Arachis hypogaea L.) powder

Samples¹⁾	pH	Hunter's color values
Samples¹⁾	pH	L (lightness)	a (redness)	b (yellowness)
Control	6.87±0.11^2)a3)	56.09±1.12^a	4.42±0.01^d	22.55±1.02^a
P-5%	6.85±0.05^a	53.19±1.05^b	4.81±0.03^c	21.44±1.01^ab
P-15%	6.71±0.13^a	51.45±1.02^c	4.89±0.05^b	20.69±1.03^b
P-25%	6.63±0.11^b	49.92±0.05^d	5.29±0.12^a	20.31±0.04^b

Control, no peanut powder; P-5%, 5% peanut powder; P-15%, 15% peanut powder; P-25%, 25% peanut powder.
Cheonggukjang were prepared with the addition of 0% to 25% peanut powder of soybean.
Mean±SD.
Values with different superscripts within columns are significantly different by Duncan's multiple range test at p<0.05.