Table 7
Result of sensory evaluation of Kochujang prepared with sweet potato and aged for 12 weeks
| Kochujang 1) | Taste | Color | Flavor | Overall acceptability |
| Control | 4.10±1.122) | 4.20±1.24 | 4.30±0.92 | 4.30±0.98ab3) |
| SJM-5 | 4.10±1.17 | 4.80±1.20 | 4.55±0.94 | 4.20±1.24ab |
| SJM-10 | 4.35±1.39 | 4.95±1.10 | 4.50±1.19 | 4.95±1.40a |
| SJM-15 | 3.95±1.00 | 4.70±1.26 | 4.20±1.44 | 4.75±1.21ab |
| YWM-5 | 4.70±1.53 | 4.20±1.20 | 4.00±1.38 | 4.70±1.34ab |
| YWM-10 | 4.45±1.54 | 4.60±1.43 | 4.15±1.35 | 4.30±1.34ab |
| YWM-15 | 3.90±1.31 | 4.25±1.27 | 4.20±1.36 | 3.85±1.50b |
SJM, Shinjami sweet potato added Kochujang; YWM, Yeonwhangmi sweet potato added Kochujang.
Values are mean±SD.
Means with the same letter in column are not significantly different by Duncan’s multiple range test (p<0.05).