## 3 Results and Discussion
### Chromaticity of Yanggaeng  
The color value of Yanggaeng is shown in Table 3. Overall \(L^{*}\) values of Yanggaeng attenuated significantly (darker) by increasing CF addition (Figure 1 and Table 3). In the CON, \(L^{*}\) was 43.50; however, \(L^{*}\) values in the 2%, 4%, and 6% CF-treated Yanggaeng were 26.63, 24.20, and 9.30, respectively. Meanwhile, overall \(a^{*}\) values of Yanggaeng enhanced  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline  & & _Corni fructs_ & Powder (\%) & \\ \hline
\begin{tabular}{c} **Proximate** \\ **Compositions** \\ \end{tabular} & **CON** & **2\%** & **4\%** & **6\%** \\ \hline Moisture & 48.73 \(\pm\) 0.61 [28] & 47.63 \(\pm\) 0.32  \\ Crude ash & 0.38 \(\pm\) 0.02  & 0.37 \(\pm\) 0.02  & 0.16 \(\pm\) 0.01  & 0.14 \(\pm\) 0.01  & 0.07 \(\pm\) 0.01  & 50.28 \(\pm\) 0.18  & 0.14 \(\pm\) 0.01  & 0.07 \(\pm\) 0.01 [FOOTNOTE:]Footnote : The treatments are described in Table 1. 1 Carbohydrate = 100–(moisture + crude ash + crude  fat + crude protein). 2 Values are reported as mean \(\pm\) standard deviation (n = 3). 3 Data are analyzed using one-way ANOVA followed by [PERSON]’s post hoc test. *–\(b\) Means with different letters in the same column are significantly different at \(p\) < 0.05. ns, not significant.[ENDFOOTNOTE] & 50.7 remarkably by increasing CF addition (Figure 1 and Table 3). The \(a^{\star}\) values of the 0 (CON), 2%, 4%, and 6% CF-treated Yanggaeng were 0.5, 4.0, 4.8, and 4.2, respectively. The 4% CF-treated Yanggaeng showed the highest \(a^{\star}\), and the CON showed the lowest \(a^{\star}\) value. Interestingly, \(b^{\star}\) values of Yanggaeng were the highest in the 2% CF-treated Yanggaeng, and others showed similar yellowness; therefore, there were no concentration-dependent effects in \(b^{\star}\). Moreover, the BI was calculated using acquired \(L^{\star}\), \(a^{\star}\), and \(b^{\star}\) values, and the overall BI was higher in the CF-treated Yanggaeng than that of the CON. The BI values of the 0%, 2%, 4%, and 6% CF-treated Yanggaeng were 8.38, 29.27, 24.89, and 74.38, respectively. The increased BI in CF-added Yanggaeng could be due to the inherent BI properties present in the CF. In other words, the increase in BI may be a result of the natural tendency of CF to brown or darken when added to food.  
Anthocyanin fraction in _Corni fructus_ may affect the colorimetric properties of Yanggaeng. Anthocyanins appear red in an acidic environment; thereby, the darkness and redness of Yanggaeng may be increased in all CF-treated groups. Moreover, the reddish color in anthocyanin may be turned reddish brown by physical alterations [34], and changes in the colorimetric properties of CF may affect the color of CF-treated Yanggaeng. Browning of the anthocyanin fraction in _Corni fructus_ may be induced by the drying process of _Corni fructus_ and/or by the heating process during the formulation of Yanggaeng. In a study of _Corni fructus_-treated jelly, brownness was affected by the heating time [35]. Similar to our finding, _Corni fructus_ extract addition may increase brownness by elevating \(L^{\star}\) and \(b^{\star}\) but decreasing \(a^{\star}\). Similar colorimetric alterations were also noted in anthocyanin-rich mulberry fruit powder added to Jeolpyeon, a traditional Korean rice cake [36].