Table 5.
Changes in Hunter’s color value of Doenjang during fermentation at 20°C

Color value	Fermentation period (week)	Doenjang1)
		Control	SYM4	SYM8	YWM4	YWM8
		L	0	50.88±1.832)	57.72±3.16	51.24±1.32	52.40±3.17	52.51±3.90
4	43.52±1.57		44.27±2.67	44.53±2.74	42.09±0.66	42.82±1.98
8	39.49±2.35		40.86±1.46	40.65±1.49	39.56±2.12	39.56±2.16
12	36.22±0.163)^b		37.90±0.49^ab	39.16±0.61^a	36.28±1.42^b	36.28±0.91^b
a	0	2.42±0.31	2.73±0.27	2.87±0.42	3.15±0.30	3.25±0.26
	4	5.32±0.42	5.07±0.68	4.76±0.41	5.12±0.61	5.28±0.27
	8	5.86±0.64	5.91±0.69	5.83±0.68	6.11±0.26	6.10±0.53
	12	6.98±0.69	6.40±0.58	6.73±0.21	7.07±0.75	6.62±0.32
b	0	21.54±0.52^c	22.36±0.64^bc	22.05±0.54^c	23.71±0.48^a	23.21±0.71^ab
	4	21.46±0.22	21.71±0.61	21.83±0.64	21.04±0.33	22.04±0.75
	8	18.09±0.30^c	18.20±0.11^c	18.67±0.22^bc	19.39±0.66^ab	19.37±0.25^a
	12	16.54±0.61^b	17.46±1.20^ab	18.76±0.32^a	16.68±0.30^b	16.65±0.71^b

SYM, Shinyulmi sweet potato added Doenjang; YWM, Yeonwhangmi sweet potato added Doenjang
Values are mean±SD (n=3).
Means with same letter in row are not significantly different by Duncan’s multiple range test (p<0.05).