Table 3 Change on color of Doenjang according to manufacturing method of soybean paste during fermentation period

Items	Doenjang group	NaCl (%)	Fermentation period (week)
			0	2	4	8	12	16	20	24
			L	Soaking Doenjang	8	46.9±0.4c1)	45.0±0.8c	44.0±0.2b	40.5±0.4b	38.4±0.2b	38.5±0.2b	38.3±0.7a	35.7±0.1b
12	45.8±0.5d	46.0±0.4b			43.8±0.2b	42.8±1.0a	40.8±0.6a	40.4±0.1a	37.9±0.9ab	37.6±0.1a
Non-soaking Doenjang	8	55.6±0.3a		49.0±0.1a	45.0±0.2a	40.5±0.7b	37.9±0.2b	36.2±0.0c	34.2±0.1c	34.1±0.2d
	12	54.4±0.4b		48.7±0.5a	45.4±0.8a	41.4±0.2b	38.7±0.7b	38.5±0.2b	37.1±0.8b	35.4±0.2c
a	Soaking Doenjang	8	5.9±0.1d	6.8±0.2b	7.6±0.3c	8.6±0.2b	7.7±0.2c	8.4±0.1c	7.4±0.1b	7.6±0.3d
		12	6.3±0.1c	7.0±0.3b	8.1±0.3b	9.1±0.3b	7.6±0.1c	8.5±0.1c	6.5±1.1b	8.1±0.1c
	Non-soaking Doenjang	8	7.3±0.1a	8.7±0.2a	10.1±0.1a	11.0±0.4a	8.9±0.1b	9.6±0.0b	8.9±0.2a	9.3±0.1b
		12	6.8±0.2b	8.4±0.1a	10.1±0.1a	11.3±0.2a	9.4±0.4a	11.7±0.1a	9.7±0.1a	9.7±0.1a
b	Soaking Doenjang	8	15.5±0.0b	14.8±0.5c	14.7±0.3c	13.4±0.2c	11.2±0.3b	11.2±0.1b	9.5±0.5b	8.9±0.6c
		12	15.8±0.2b	15.9±0.4b	15.8±0.6b	15.2±0.5b	11.3±0.0b	10.7±0.0c	11.5±0.4a	10.8±0.0a
	Non-soaking Doenjang	8	19.9±0.6a	20.0±0.3a	18.8±0.5a	15.0±0.2b	11.4±0.1b	9.9±0.1d	8.5±0.3c	8.1±0.0d
		12	20.4±0.2a	19.6±0.6a	18.6±0.4a	16.7±0.3a	12.7±0.2a	13.8±0.2a	11.3±0.4a	10.1±0.2b
△E	Soaking Doenjang	8	55.3±0.4b	57.0±0.8a	58.0±0.3a	61.2±0.4a	62.7±0.2a	62.6±0.2c	62.5±0.6b	64.9±0.2c
		12	56.4±0.5a	56.3±0.6a	58.5±0.0a	59.5±1.1b	60.3±0.6b	60.7±0.1d	57.8±3.8c	63.3±0.1d
	Non-soaking Doenjang	8	48.8±0.5d	55.1±0.2b	58.6±0.1a	62.0±0.7a	63.4±0.2a	64.9±0.0a	66.6±0.1a	66.6±0.2a
		12	50.1±0.4c	55.2±0.4b	58.2±0.7a	61.6±0.2a	62.8±0.7a	63.7±0.3b	64.3±0.7ab	65.7±0.2b

Means±SD (n=3) within each column followed by the same letter are not significantly different (p<0.05).