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. 2020 Mar 12;57(6):2190–2197. doi: 10.1007/s13197-020-04255-2

Table 2.

Changes in pH, L* values and browning index during manufacturing of cheonggukjang

pH L* Browning index
Raw soybean 6.566 ± 0.003c 71.64 ± 0.63a 29.64 ± 0.59d
Soaked 6.573 ± 0.008c 64.53 ± 0.22b 35.30 ± 0.41c
Steamed 6.560 ± 0.010c 55.07 ± 0.63c 40.54 ± 1.76b
Fermented 6.900 ± 0.000b 42.12 ± 0.03d 52.61 ± 0.68a
Product 7.180 ± 0.000a 40.22 ± 0.07e 53.08 ± 1.09a

Values are expressed as mean ± SD (n = 3). Means in the same column with different letters are significantly different by Duncan’s multiple range test (p < 0.05)