Table 7
Sensory evaluation of Cheonggukjang added with peanut (Arachis hypogaea L.) powder

Samples¹⁾	Color	Flavor	Taste	Overall preference
Control	2.90±0.21^c	3.50±0.21^b	2.95±0.01^d	2.90±0.02^d
P-5%	3.44±0.32^b	3.21±0.15^d	3.15±0.15^b	3.21±0.01^b
P-15%	4.11±0.25^a2)3	3.31±0.11^c	3.45±0.22^a	3.41±0.01^a
P-25%	2.51±0.10^d	3.61±0.31^a	3.05±0.11^c	3.02±0.03^c

Control, no peanut powder; P-5%, 5% peanut powder; P-15%, 15% peanut powder; P-25%, 25% peanut powder.
Cheonggukjang were prepared with the addition of 0% to 25% peanut powder of soybean.
Mean±SD.
Values with different superscripts within columns are significantly different by Duncan's multiple range test at p<0.05.