Table 2.
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%	4.52±1.70^b	4.65±1.56^b	4.43±1.24^b	3.61±1.23^ab	4.09±1.47^abc	4.13±1.06^b
5%	4.30±1.36^b	4.61±1.27^b	4.48±1.08^b	4.00±1.31^b	4.39±1.23^bc	4.26±1.45^b
10%	4.70±1.22^b	4.22±1.48^ab	4.26±1.29^ab	3.78±1.44^ab	3.70±1.46^ab	3.83±1.34^b
20%	4.83±1.53^b	5.04±1.26^b	5.09±1.16^b	5.26±1.45^c	5.26±1.29^c	5.43±1.41^c
30%	2.96±1.82^a	3.26±1.79^a	3.17±1.87^a	2.65±1.64^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