Table 5
Changes in color values of Kochujang during fermentation

Component	Fermentation time(weeks)	Kochujang ¹⁾
Component	Fermentation time(weeks)	Control	SJM-5	SJM-10	SJM-15	YWM-5	YWM-10	YWM-15
L	0	36.16±0.44^2)a3)	33.80±0.24^c	32.66±0.31^d	29.68±0.23^e	35.67±0.25^b	36.18±0.14^a	36.51±0.25^a
	4	32.82±0.39^bc	32.74±0.33^bc	32.49±0.08^c	31.58±0.33^d	33.56±0.22^a	33.23±0.26^ab	32.81±0.34^bc
	8	32.75±0.14^a	33.17±0.38^a	32.38±0.59^b	30.72±0.24^c	32.63±0.53^b	32.37±0.34^b	33.55±0.33^a
	12	32.60±0.39^ab	31.93±0.15^c	32.07±0.28^bc	31.02±0.44^d	32.73±0.20^a	32.70±0.35^a	32.38±0.25^ab
a	0	25.35±0.34^b	25.39±0.28^b	24.99±0.42^bc	24.77±0.23^c	26.07±0.29^a	26.22±0.27^a	26.27±0.28^a
	4	21.43±0.27^a	20.18±0.21^c	20.19±0.07^c	19.27±0.16^d	20.56±0.27^bc	20.72±0.28^b	20.29±0.32^bc
	8	20.70±0.29^a	20.00±0.29^a	18.92±0.26^b	18.78±0.28^b	20.27±0.30^a	20.31±0.32^a	20.07±0.25^a
	12	19.71±0.18^bc	19.96±0.19^ab	19.21±0.27^cd	18.88±0.34^d	20.19±0.40^a	19.94±0.09^ab	19.88±0.32^ab
b	0	28.44±0.24^c	26.16±0.14^d	23.83±0.29^e	20.54±0.14^f	30.40±0.23^b	31.52±0.22^a	31.69±0.41^a
	4	23.85±0.26^a	22.99±0.22^b	22.16±0.39^c	19.95±0.19^d	23.24±0.54^ab	23.68±0.43^ab	23.87±0.73^a
	8	23.36±0.22^ab	22.17±0.12^b	22.85±0.17^b	20.04±0.19^d	23.70±0.31^a	23.32±0.33^ab	20.89±0.67^c
	12	22.89±0.53^a	22.01±0.41^b	21.81±0.69^c	20.12±0.11^c	23.12±0.35^a	23.34±0.27^a	22.75±0.38^ab

SJM, Shinjami sweet potato added Kochujang; YWM, Yeonwhangmi sweet potato added Kochujang
Values are mean±SD (n=3).
Means with same letter in raw are not significantly different by Duncan's multiple range test (p<0.05).