Table 2.
Sensory evaluation of cheonggukjang with different EPM concentrations.

	Taste	Texture	Flavor	Overall preference
0%	4.2±0.74NS	3.4±0.48a	2.4±0.49a	5.8±0.6a
0.25%	4.1±0.83	4.6±0.91bc	3.2±0.87bc	5.4±0.8ab
0.50%	4.2±0.87	3.5±0.67a	2.7±0.64ab	5.4±0.49ab
0.75%	4±1	3.9±0.83ab	2.4±0.8a	6±0.77a
1%	4±0.77	3.8±0.74a	2.5±0.67ab	5.4±0.66ab
1.50%	4±1.18	4.8±0.74c	2.7±0.64ab	4.9±0.94bc
1.75%	4.1±0.94	4±0.63ab	2.9±0.7abc	5.6±0.34ab
2%	4±1.18	5.3±0.78c	3.5±0.8c	5.5±0.8ab

Values are mean±standard deviation for n=10.
NS=Not significant.
Mean within each column with no common superscripts are significantly different (p < 0.05).