## 3 Results and Discussion
### Consumers' Preferences of Yanggaeng  
The sensory attributes are analyzed and summarized in Table 7. To understand the consumers' preferences for Yanggaeng treated with CF, a 9-point hedonic scale questionnaire was provided to the untrained general public. Generally, the 2% CF-treated Yanggaeng exhibited similar consumers' preferences as the CON. However, \(\geq\)4% CF-treated Yanggaengs were less preferred than the CON or the 2% CF-treated Yanggaeng. Moreover, 2% CF-treated Yanggaeng showed the highest color preference (6.87 out of 9.00); however, 6% CF-treated Yanggaeng showed the lowest color preference (4.89 out of 9.00). There was no significant difference in color preference between 0 and 4% CF addition in Yanggaeng. Scent preference exhibited a similar trend as color preference, i.e., \(\leq\)4% CF addition Yanggaeng did not alter flavor preference compared to the CON (5.61 out of 9.00). Further, flavor preference resulted in a similar trend as color and scent preference, i.e., \(\leq\)4% CF addition Yanggaeng did not alter scent preference compared to the CON (5.96 out of 9.00). Similarly, sweetness preference exhibited a similar trend as color, scent, and flavor preference, i.e., \(\leq\)4% CF addition Yanggaeng did not alter taste preference compared to the CON (6.46 out of 9.00). CF treatment in Yanggaeng did not affect chewiness preference. The overall acceptance of CON (6.20 out of 9.00) and 2% CF-treated Yanggaeng (5.87 out of 9.00) did not statistically vary. However, \(\geq\)4% CF application gradually decreased the overall acceptance of Yanggaeng. Therefore, the purchase intention of CON (5.59 out of 9.00) and 2% CF-treated Yanggaeng (5.30 out of 9.00) did not statistically different. However, \(\geq\)4% \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Items**} & \multicolumn{4}{c}{_Corni fructus_ Powder (\%)} \\ \cline{2-5}  & **CON** & **2\%** & **4\%** & **6\%** \\ \hline Hardness (g) & 1403.23 \(\pm\) 11.23  & 1840.90 \(\pm\) 19.90  & 1843.93 \(\pm\) 26.18  & 1950.22 \(\pm\) 20.68  \\ Adhesiveness (g-sec) & \(-\)43.61 \(\pm\) 5.00  & \(-\)194.14 \(\pm\) 6.93  & \(-\)93.06 \(\pm\) 1.90  & \(-\)257.91 \(\pm\) 4.17  \\ Cohesiveness (\%) & 0.34 \(\pm\) 0.01  & 0.38 \(\pm\) 0.04  & 0.28 \(\pm\) 0.03  \\ Springiness (\%) & 99.59 \(\pm\) 0.00  & 95.49 \(\pm\) 1.79  \\ Gumminess & 476.83 \(\pm\) 9.77  & 692.71 \(\pm\) 8.88  & 691.06 \(\pm\) 4.07  \\ Crewiness & 474.87 \(\pm\) 09.69  & 660.96 \(\pm\) 20.08  & 634.63 \(\pm\) 13.76  \\ \hline \hline \end{tabular}
\end{table} 
Table 6: The texture of Yanggaeng treated with _Corni fructus_ powder. CF application gradually decreased the purchase intention of Yanggaeng, as seen in the overall acceptance. A higher amount of CF addition may reduce texture-relevant indices (i.e., adhesiveness, springiness, and gumminess) and cause reduction in viscosity. Yanggaeng may attenuate overall consumers' preferences in \(\geq\)4% CF-added Yanggaeng. Besides the acidic nature of CF and the unique color of CF may affect consumers' preferences. Generally, two colors (red [50; 51] or white [52; 53]) of bean pastes are widely used for Yanggaeng formulation. In our experimental settings, we used white bean paste; therefore, the color of CF may be standing out for the consumers, and it might be the reason for scoring the lowest color preferences in 6% CF-added Yanggaeng. Furthermore, in a future study, we may consider replacing granulated sugar (crystalline sucrose) with various types of alternative sweeteners. Yanggaeng is a high energy-dense-food made of agar, sugar, and red bean paste [2], as provided in our recipe. Sugar in Yanggaeng increases sweetness and preservative; however, excessive intake of simple sugar may lead to extra empty calorie and carbohydrate intake, triggering the onset or development of metabolic complications, such as obesity [54], diabetes [55], and dyslipidemia [56].