## 3 Results and Discussion
### Textural Properties of Yanggaeng  
The TPA results (hardness, adhesiveness, resilience, cohesiveness, springiness, gumminess, and chewiness) are presented in Table 6. Regardless of the concentration of CF, >2% CF-added Yanggaeng exhibited higher hardness (1840.90-1950.22 g) than the CON (1403.23 g). Consistent with our findings, adding CF to food products, such as Jeolpyun [46] and jam [47], remarkably increased the hardness of the food products; therefore, CF treatment may increase hardness in the food products. The adhesiveness of Yanggaeng was highest in the CON (\(-\)43.61 g.sec); however, the addition of CF (>2%) increased the adhesiveness of Yanggaeng, ranging from \(-\)93.06 to \(-\)194.14 g.sec. Further, CF treatment in Jeolpyun has noticeably high adhesiveness [36]. The resilience of Yanggaeng was only attenuated in 6% CF-treated Yanggaeng (6.60%); however, <4% CF-treated Yanggaeng exhibited relatively higher resilience from 10.04 to 12.10%. Therefore, CF addition may reach an apex for resilience at around 4% addition; however, >4% CF addition may abruptly decrease the resilience of Yanggaeng. Further in-depth studies must be executed to explain the dramatic reduction of resilience in Yanggaeng with higher CF addition. The cohesiveness of Yanggaeng was different with the level of added CF; 6% of CF addition (0.28%) resulted in significantly lower cohesion than that of 2% or 4% CF-added Yanggaeng (11.15-12.10%). Interestingly, CF addition decreased cohesiveness in jelly [35] but increased it in Jeolpyun [36]. Therefore, the cohesiveness of the food products may be determined by food type and additional functional ingredients. The springiness in 2% CF-treated Yanggaeng (91.80%) was depressed significantly compared to the CON (99.59%). Adding fresh pure of _Corni fruct_ in jelly did not alter springiness; therefore, the additional concentration of _Corni fruct_  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Items**} & \multicolumn{4}{c}{_Corni fruct_** Powder (\%)**} \\ \cline{2-5}  & **CON** & **2\%** & **4\%** & **6\%** \\ \hline TPC 1 (mg GAE 2/g) & 18.58 \(\pm\) 2.69 66  & 26.87 \(\pm\) 1.98 & 29.75 \(\pm\) 7.14 4  & 36.71 \(\pm\) 2.12  & 28.51 \(\pm\) 1.32  & 53.93 \(\pm\) 0.56  & 15.17 \(\pm\) 4.16  & 23.02 \(\pm\) 1.19  & 30.23 \(\pm\) 0.82  & 0.20 \(\pm\) 2.12  & 110.50 \(\pm\) 0.35  & 210.13 \(\pm\) 2.65  & 0.  
and food types may be important factors in determining springiness. However, overall gumminess and chewiness were escalated by adding CF in Yanggaeng. Moreover, 2-4% CF-treated Yanggaeng resulted in relatively higher gumminess (691.06-692.71) than the CON (476.83). Chewiness in Yanggaeng followed a similar pattern to gumminess; again, generally, chewiness was raised by the treatment of CF in Yanggaeng. Similarly, 2-4% CF-treated Yanggaeng resulted in relatively higher gumminess (634.63-660.96) than the CON (474.87). However, CF did not affect the chewiness of Yanggaeng. Therefore, the treatment concentrations of _Corni fructus_ and other ingredients of the food product may be crucial for chewiness.  
Yanggaeng is a mixture of agar and sugar with soybeans as the main ingredients to produce gelatinous properties through heating, stirring, and condensation [2]. Due to the gelatinization, Yanggaeng has relatively higher adhesiveness, resilience, and springiness as unique physicochemical characteristics [3]. Agar has a significant role as a hydrocolloid starch to enhance the viscosity of Yanggaeng [48]. Therefore, the amount of agar in Yanggaeng determines the texture, viscosity, and other physicochemical properties. Adding fruit-based materials as an additive significantly decreases the pH of the food and subsequently alters physicochemical properties. [PERSON] et al. stated that the viscosity of gelatinized agar abruptly decreased in acidic conditions (<pH 6.0) [49].