###### Abstract  
This study investigated the physicochemical properties and sensory attributes of Yanggaeng, a traditional dessert in Far East Asia, treated with a functional additive _Corni fruct_ powder (CF) in various concentrations (0% [control; CON], 2%, 4%, and 6%). The proximate compositions, physicochemical properties, antioxidant capacities, texture properties, and consumers' preferences of the CF-treated Yanggaeng were assessed. CF-treated Yanggaeng had decreased \(L^{\star}\) (lightness) and \(b^{\star}\) (yellowness) values and increased \(a^{\star}\) (redness) values and browning index (BI) due to the CF. Moreover, CF-treated Yanggaeng had significantly decreased pH and increased \({}^{\circ}\)Brix levels. Similarly, CF addition significantly increased the 1,1-diphenyl-1-picrylhydrazyl (DPPH) and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). The elevation of the radical scavenging capacities may be due to the abundance of phenolic contents in CF. Furthermore, CF addition significantly changed the textural properties of Yanggaeng, such as increased hardness, gumminess, and chewiness. Notably, 6% CF-treated Yanggaeng significantly attenuated resilience and cohesion compared to the CON. In the consumers' preferences, 2% CF-treated Yanggaeng had similar attributes (i.e., color, scent, flavor, sweetness, taste, overall acceptance, and purchase intention) as the CON, a typical Yanggaeng. Therefore, adding CF, a natural and edible antioxidative ingredient, in Yanggaeng may be acceptable to consumers with a significant alteration of physicochemical properties. Corni fruct; Yanggaeng; physicochemical properties; sensory attributes +
Footnote †: journal: Applied Sciences  
sheep [34] and thick soup [3%], respectively) [4]. Due to the gelatinization with bean pastes, Yanggaeng has unique characteristics of elasticity and viscosity [3]. Currently, Yanggaeng is widely consumed due to its ease of making and convenience of providing energy during physical activities, such as tracking, travel, and exercise [7], and sales revenue in Korea is around 20 billion US dollars in 2017 [8]. Further, additional functional or natural ingredients allow novel physiochemical properties and consumers' preferences; multiple recent studies are focused on addition of which natural components enhances its characteristics [9; 10; 11]. Yanggaeng is not popular in Western cultures; however, Yanggaeng shares similarities in terms of their texture and sweet flavor with jelly and pudding in Western cultures. Yanggaeng is a traditional Korean dessert that is made from glutinous rice flour, sugar, and various other ingredients such as red bean paste, fruit, nuts, or seeds. It is usually served in a sweet and sticky form and is often enjoyed as a snack or dessert [12]. Jelly is typically made from fruit juice or flavored syrup that is combined with gelatin to give it a jelly-like consistency. Jelly is usually served in a solid, translucent form. Pudding is a sweet dessert that is usually made from milk or cream, sugar, and a thickening agent such as cornstarch or flour [13]. Pudding is typically cooked on the stove and then chilled until set. The similarities between these desserts include their thickness, gel-like texture, and sweet flavor. The differences between these desserts include their main ingredients, cooking methods, and cultural origins. While jelly and pudding are popular desserts in Western cultures, Yanggaeng is specific to Korean cuisine or the Far East area but named differently. _Cornus officinalis_ belongs to the Cornaceae family of the heliophilous plant. _Cornus officinalis_ has a yellow flower bloom in the spring and harvestable fruits in the fall. _Corni fructus_ is an edible part of the _Cornus officinalis_, and pulp is obtained by removing seeds, flesh, and skin of _Cornus officinalis_[14]. In Korean folk medicine, CF is used to mitigate symptoms of tinnitus, frigidity, and hepatic and renal dysfunctions [14].