# Physicochemical and Sensory Evaluation of Yanggaeng Treated with Roasted Guateman Coffee Extracts
## 3 Results and Discussion
### Textural Properties of Yanggaeng  
Table 7 presents the textural properties of Yanggaeng containing G. Incorporation of G into Yanggaeng resulted in significant increases in hardness, resilience, gumminess, and chewiness across all roasting levels (\(p<0.05\)). Specifically, hardness exhibited a substantial increase in the Yanggaeng samples with 2% and 4% coffee extracts, particularly in the L and M groups. The M2 sample demonstrated the highest hardness at 619.04 g, which was likely linked to its elevated Brix level. Higher sugar concentrations have been shown to enhance the gel structure by promoting cross-linking between starch and protein molecules, resulting in a denser and firmer texture [45; 46; 47]. A logical postulation is that the increased cross-linking effect induced by the elevated sugar content is the primary mechanism responsible for the observed firmness, leading to a more cohesive gel network. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & & \multicolumn{4}{c}{**Guatemalan Coffee Extract**} \\  & **Roasting** & **CON** & **2\%** & **4\%** & **6\%** \\ \hline TPC & Light & 15.28 \(\pm\) 0.25 \({}^{\text{bN}}\) & 22.29 \(\pm\) 2.47 \({}^{\text{aN}}\) & 18.66 \(\pm\) 3.28 \({}^{\text{aN}}\) & 18.64 \(\pm\) 0.91 \({}^{\text{abN}}\) \\ (\(\text{ug GAE}/\text{g}\)) & Medium & 15.60 \(\pm\) 0.51 \({}^{\text{bN}}\) & 20.18 \(\pm\) 3.23 \({}^{\text{bN}}\) & 21.99 \(\pm\) 1.28 \({}^{\text{aN}}\) & 22.79 \(\pm\) 0.01 \({}^{\text{abN}}\) \\  & Dark & 15.67 \(\pm\) 0.58 \({}^{\text{bN}}\) & 19.64 \(\pm\) 3.14 \({}^{\text{abN}}\) & 25.81 \(\pm\) 2.36 \({}^{\text{aN}}\) & 25.31 \(\pm\) 5.77 \({}^{\text{abN}}\) \\ \hline DPPH radical & Light & 63.73 \(\pm\) 0.17 \({}^{\text{nN}}\) & 63.98 \(\pm\) 1.72 \({}^{\text{nA}}\) & 66.31 \(\pm\) 0.12 \({}^{\text{nA}}\) & 65.08 \(\pm\) 3.57 \({}^{\text{nN}}\) \\ scavenging activities (Inhibition \%) & Medium & 66.41 \(\pm\) 2.79 \({}^{\text{bN}}\) & 66.74 \(\pm\) 0.49 \({}^{\text{bB}}\) & 66.14 \(\pm\) 0.00 \({}^{\text{bN}}\) & 71.09 \(\pm\) 0.88 \({}^{\text{aN}}\) \\  & Dark & 58.852 \(\pm\) 3.07 \({}^{\text{bN}}\) & 57.99 \(\pm\) 0.16 \({}^{\text{bN}}\) & 59.10 \(\pm\) 0.74 \({}^{\text{bN}}\) & 66.47 \(\pm\) 1.86 \({}^{\text{abN}}\) \\ \hline \hline \end{tabular} Data are presented as means \(\pm\) SD (\(n=3\)). All data were ranked and subsequently analyzed using one-way analysis of variance (ANOVA) followed by [PERSON]’s multiple range test. Means with different capital letters (A–B) in the same row and lowercase letters (a–b) in the same column differ significantly (\(p<0.05\)). \"n\" and \"N\" indicate not significant. CON, control (Yanggaeng treated with 0% Guatem coffee extract (G)); 2%, Yanggaeng treated with 2% G; 4%, Yanggaeng treated with 4% G; 6%, Yanggaeng treated with 6% G; TPC, total phenolic content; GAE, gallic acid equivalent; DPPH, 2,2-diphenyl-1-picrylhydrazyl.  
\end{table} 
Table 6: Antioxidative capacities of Yanggaeng treated with various concentrations of Guatem coffee extract. The adhesiveness remained consistently negative across all Yanggaeng samples, indicating a characteristic sticky texture. M4 showed the lowest adhesiveness compared to CON, M2, and M6, suggesting a less sticky texture in this variant. In contrast, no significant differences in adhesiveness were observed between the varying concentrations of G in groups L and D.  
Resilience was highest among the 2% G samples in the L and M groups. However, within the D group, D6 exhibited the highest resilience, followed by D4, with D2 and CON showing similar resilience levels (\(p<0.05\)). Cohesion was highest in the M4 sample at 0.17, while the D2 sample had the lowest cohesion at 0.10. The springiness patterns mirrored those of resilience. Samples L2 and L6 demonstrated increased springiness compared to samples CON and L4. In the M group, M4 had the highest springiness, whereas M6 had the lowest springiness. In group D, springiness increased with increasing G concentration (\(p<0.05\)). Gumminess and chewiness were highest in the L2 and M2 samples.