Table 4. Sensory test of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’
| Sample1) | Color | Flavor | Sweetness | Salty | Spicy | Delicate flavor | Savory taste | Overall preference |
| K1 | 5.90±1.452)ab3) | 5.70±1.16ab | 4.60±0.97b | 5.00±0.94ab | 4.70±0.95b | 4.90±1.29b | 5.00±1.15b | 5.40±0.97b |
| K2 | 6.80±1.32a | 6.60±1.26a | 5.60±1.26a | 5.80±1.03a | 6.00±0.82a | 6.40±1.26a | 6.30±1.16a | 7.00±0.67a |
| K3 | 5.60±0.84ab | 5.50±1.08abc | 4.30±0.95b | 3.90±1.45b | 4.60±1.07b | 4.60±1.07b | 5.00±1.70b | 4.80±1.40bc |
| K4 | 5.50±1.27b | 5.00±1.05bc | 4.30±1.06b | 4.50±1.18b | 4.40±0.97b | 4.60±1.07b | 4.70±0.67b | 4.70±1.06bc |
| K5 | 5.50±1.27b | 4.90±1.10bc | 3.90±0.57b | 4.00±1.25b | 4.70±0.95b | 4.40±0.70b | 4.50±0.53b | 4.40±0.70c |
| K6 | 5.50±1.43b | 4.40±1.43c | 4.40±1.58b | 4.10±1.37b | 4.50±1.08b | 4.20±1.03b | 4.50±1.08b | 4.30±1.06c |
K1, ‘Kochujang’ made with N1; K2, ‘Kochujang’ made with N2; K3, ‘Kochujang’ made with N3; K4, ‘Kochujang’ made with N4; K5, ‘Kochujang’ made with N5; K6, ‘Kochujang’ made with N2+N3+N4+N5.
All values are mean±SD.
Values with different superscript letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test (a>b>c).