# Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder
## 3 Results and Discussion
### Consumers' Preferences of Yanggaeng  
Table 8 shows the results of the consumers' preferences of Yanggaeng prepared using CP. To gauge consumer preferences for Yanggaeng containing CP, an untrained general public member was given a 9-point hedonic scale. Compared to CON, CP2 and CP6 had lower preference scores for sweetness, flavor, overall acceptance, taste, and purchase intent. However, CP4 received similar consumer preference scores for flavor (\(p<0.05\)), sweetness (\(p<0.05\)), taste (\(p<0.05\)), overall acceptance (\(p<0.0001\)), and purchase intent (\(p<0.05\)) as CON. There were no significant differences in preferences for color or scent.  
The correlation matrix presented in Table 9 indicates a robust positive correlation between taste preference and sweetness preference (0.975; \(p<0.0001\)). Chewiness preference followed a similar trend to that of sweetness and taste, with CP4 resulting in the highest chewiness rating (6.84 out of 9.00), whereas CP6 led to the lowest chewiness rating (5.82 out of 9.00). The chewiness preference was significantly and negatively correlated with adhesiveness among textural properties (\(-0.578\); \(p<0.05\)). The overall acceptance scores for CON (6.84 out of 9.00) and CP4 (6.65 out of 9.00) did not differ significantly. However, the addition of CP2 and CP6 significantly decreased the overall acceptance of Yanggaeng (\(p<0.0001\)). As a result, there was no statistically significant difference in purchase intent between the CON group (with a score of 6.08 out of 9.00) and the CP4 group (with a score of 6.22 out of 9.00). Nonetheless, the application of CP2 and CP6 reduced purchase intent (5.35 and 4.98 out of 9.00, respectively), as observed in the overall acceptance. The correlation matrix results indicated that the overall acceptance was significantly and positively correlated with scent, flavor, sweetness, taste, and chewiness preferences (0.700, 0.986, 0.971, 0.969, and 0.684, respectively). In addition, purchase intent exhibited a strong positive correlation with scent, flavor, sweetness, taste, chewiness, and overall acceptance (0.791, 0.964, 0.915, 0.924, 0.817, and 0.977, respectively). Consequently, CP4 garnered high purchase intent due to its similar or higher ratings of flavor, sweetness, taste, chewiness, and overall acceptance compared to CON.  
\begin{table}
\begin{tabular}{l c c c c} \hline \hline  & \multicolumn{4}{c}{**Treatments (\%)**} \\ \cline{2-5}  & **CON 1** & **CP2** & **CP4** & **CP6** \\ \hline Color & 6.62 \(\pm\) 1.75 NS & 6.04 \(\pm\) 1.99 NS & 6.92 \(\pm\) 1.40 NS & 6.72 \(\pm\) 1.73 NS \\ Scent & 6.00 \(\pm\) 1.70 NS & 5.69 \(\pm\) 1.78 NS & 6.49 \(\pm\) 1.62 NS & 5.80 \(\pm\) 2.11 NS \\ Flavor & 6.48 \(\pm\) 1.93 a & 5.63 \(\pm\) 2.01 b & 6.39 \(\pm\) 1.70 ab & 5.56 \(\pm\) 2.04 b \\ Sweetness & 6.80 \(\pm\) 1.43 a & 5.92 \(\pm\) 1.82 b & 6.45 \(\pm\) 1.72 ab & 5.80 \(\pm\) 1.91 b \\ Taste & 6.92 \(\pm\) 1.70 a & 5.96 \(\pm\) 2.08 bc & 6.45 \(\pm\) 1.81 ab & 5.50 \(\pm\) 2.21 c \\ Chewiness & 6.16 \(\pm\) 1.83 ab & 6.08 \(\pm\) 1.95 ab & 6.84 \(\pm\) 1.55 a & 5.82 \(\pm\) 2.24 b \\ Overall acceptance & 6.84 \(\pm\) 1.66 a & 5.59 \(\pm\) 2.16 b & 6.65 \(\pm\) 1.79 a & 5.24 \(\pm\) 2.11 b \\ Purchase intent & 6.08 \(\pm\) 2.18 a & 5.35 \(\pm\) 2.40 ab & 6.22 \(\pm\) 1.84 a & 4.98 \(\pm\) 2.34 b \\ \hline \hline \end{tabular}  
* Treatments are shown in Table 1. Data are presented as means \(\pm\) standard deviation (\(n=3\)). Different lowercase letters in the same column are significantly different (\(p<0.05\)). Abbreviation: NS, not significant.  
\end{table}
Table 8: Consumers’ preferences of Yanggaeng made with citrus peel powder.