Table 1.
Sensory evaluation data for preference test of yellow soybean Cheonggukjang prepared with additon of onion in different content

Onion content (w/w, %)	Responses
	Appearance	Color	Flavor	Taste	Texture	Overall acceptability
	0%	4.30±1.58^ab	4.13±1.55	4.65±0.93	3.04±1.55^ab	34.09±1.47^ab	4.13±1.06^ab
5%	4.26±1.57^ab	4.43±1.73	4.57±1.04	2.96±1.07^ab	4.39±1.23^ab	4.26±1.45^b
10%	4.52±1.24^ab	4.57±1.12	4.26±1.18	3.65±1.30^b	4.70±1.46^ab	3.83±1.34^b
20%	4.78±1.54^b	5.09±1.31	4.22±1.81	4.04±1.61^b	5.26±1.29^b	5.43±1.41^b
30%	3.39±1.92^a	4.17±1.95	3.87±1.58	2.00±1.31^a	3.00±1.78^a	2.48±1.38^a

All values were expressed as the mean±SEM.
Different letters mean significant differences at p<0.05 by Turkey multiple range test.