## 3 Results
### Consumer Preferences of Yanggaeng  
Table 8 shows the sensory evaluation of Yanggaeng. To assess consumer preferences for Yanggaeng, a questionnaire using a 9-point hedonic scale was distributed to individuals from the general public who had no prior training in the subject matter. The questionnaire evaluated the sensory attributes of Yanggaeng with varying amounts of CQ powder, including color, scent, flavor, sweetness, taste, chewiness, overall acceptance, and purchase intention. Generally, CQ2 and CQ4 elicited similar preferences compared with CON. The Yanggaeng's color was considered more favorable in CQ2 and CQ4 compared with other samples, insignificantly differing from CON. Similarly, CQ powder addition insignificantly influenced the scent and flavor in CQ2 and CQ4. However, in CQ6, sweetness and taste decreased, which could be attributed to the increased acidity caused by the higher CQ powder content. Interestingly, chewiness decreased from CQ4 onward, which could be attributed to the texture difference caused by CQ powder addition. This caused decreased hardness, gumminess, and chewiness according to TPA, possibly affecting the preference for Yanggaeng's texture. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Attributes**} & \multicolumn{4}{c}{**Treatments 1**} \\ \cline{2-5}  & **CON** & **CQ2** & **CQ4** & **CQ6** \\ \hline Color & 6.51 \(\pm\) 1.93 * & 6.37 \(\pm\) 1.89 * & 6.77 \(\pm\) 1.85 * & 4.91 \(\pm\) 2.52 * \\ Scent & 5.84 \(\pm\) 1.69 * & 6.05 \(\pm\) 1.69 * & 5.81 \(\pm\) 1.85 * & 4.72 \(\pm\) 2.00 * \\ Flavor & 5.60 \(\pm\) 1.72 * & 6.12 \(\pm\) 1.43 * & 5.67 \(\pm\) 1.78 * & 4.60 \(\pm\) 2.19 * \\ Sweetness & 6.33 \(\pm\) 1.46 * & 6.33 \(\pm\) 1.49 * & 6.35 \(\pm\) 1.84 * & 5.11 \(\pm\) 2.25 * \\ Taste & 6.07 \(\pm\) 1.87 * & 6.33 \(\pm\) 1.71 * & 5.60 \(\pm\) 2.03 * & 4.49 \(\pm\) 2.55 * \\ Chewiness & 6.05 \(\pm\) 2.09 * & 5.86 \(\pm\) 2.25 * & 4.44 \(\pm\) 2.25 * & 2.37 \(\pm\) 1.48 * \\ Overall acceptance & 5.88 \(\pm\) 1.88 * & 5.77 \(\pm\) 1.95 * & 5.19 \(\pm\) 2.04 * & 3.52 \(\pm\) 1.29 * \\ Purchase intention & 4.84 \(\pm\) 1.78 * & 4.98 \(\pm\) 1.78 * & 4.28 \(\pm\) 2.16 * & 2.77 \(\pm\) 2.30 * \\ \hline \hline \end{tabular}  
* Treatments: CON; control, 0% CQ powder, CQ2; 2% CQ powder, CQ4; 4% CQ powder, and CQ6; 6% CQ powder. Values are presented as means with standard deviation (\(n=3\)). All data were ranked and subsequently analyzed using one-way ANOVA followed by [PERSON]’s multiple range test. Means with different superscript letters *\(\times\) in the same row significantly differ (\(p<0.05\)).  
\end{table} 
Table 8: Consumers’ preferences for Yanggaeng with treated C. quadrangularis powder. Overall preference and purchase intention of Yanggaeng were insignificantly different compared with the CON, except for CQ6, indicating that CQ powder addition has good consumer acceptance. In this study, the sensory attributes were consistent with those reported in a study by [PERSON] et al. [47]. In their study, dried CQ extract was added to cookies and biscuits, and consumers preferred the products up to the lowest CQ concentration. However, when the CQ concentration was increased, the product's sensory acceptability decreased. This decreased acceptability was attributed to the bitter taste and darker color contributed by higher CQ concentrations [48]. Therefore, in this study, the decreased purchase intention of CQ6 may be attributed to the excessive addition of CQ in Yanggaeng, which altered the physical and sensory characteristics. In summary, the survey results regarding consumer preferences (color, scent, flavor, sweetness, taste, chewiness, overall acceptance, and purchase intention) found that CQ2 received statistically identical scores compared to the CON. Therefore, for potential Yanggaeng product development, an addition of up to 2% of CQ would be acceptable. In the case of CQ4, it also received nearly identical responses compared to the CON or CQ2; however, CQ4 exhibited a lower score for chewiness than the conventional Yanggaeng.