## 4 Conclusions  
This study investigated the effects of various alternative sweeteners (allulose, stevia, and xylose) on the proximate composition, antioxidant activity, texture, and consumer preference for Yanggaeng prepared with CF. The inclusion of these alternative sweeteners increased the moisture content, although no significant differences were observed between the sweetener types. Yanggaeng made with xylose had lower carbohydrate content, indicating its potential in a lower-calorie product. Xylose also produced a darker color and demonstrated superior antioxidant activity with higher DPPH, ABTS, and FRAP values, suggesting that it was the most potent antioxidant among the sweeteners tested.  
In terms of texture, xylose created a firmer gel, whereas stevia resulted in a softer texture. Consumer evaluations favored xylose in color, flavor, sweetness, and overall acceptance, with higher purchase intention than other groups. These results highlight xylose as a promising sweetener with improved antioxidant and sensory properties for developing healthy, low-calorie desserts. Future research should explore the long-term stability and shelf life of xylose-treated Yanggaeng and assess the potential benefits of combining multiple sweeteners to achieve optimal taste and nutritional balance.  
Figure 2: Radar chart of consumer preferences for Yanggaeng made with _Corni fruct_ powder and alternative sweeteners. Sug, control; Yanggaeng treated with 2% C. _Tructus_ powder (CF) and sugar; Alu, Yanggaeng treated with 2% CF and allulose; Ste, Yanggaeng treated with 2% CF and stevia; Xyl, Yanggaeng treated with 2% CF and xylose. Data are expressed as means \(\pm\) standard deviation (\(n=3\)). Statistical analysis was performed using one-way ANOVA followed by [PERSON]’s post hoc test.  
**Author Contributions:** Conceptualization, J.-J.L., S.P., J.L. ([PERSON]) and J.-H.H.; methodology, H.J., Y.-W.K., J.L. ([PERSON]) and J.L. ([PERSON]); software, H.J. and J.L. ([PERSON]); validation, J.-J.L., S.P., J.L. ([PERSON]) and J.-H.H.; formal analysis, H.J., Y.-W.K., J.L. ([PERSON]) and J.L. ([PERSON]); investigation, J.-J.L. and J.-[PERSON]; resources, [PERSON]-[PERSON] and [PERSON]-[PERSON]; data curation, [PERSON]-J.L., [PERSON], [PERSON] ([PERSON]) and [PERSON]-[PERSON]; writing--original draft preparation, [PERSON]-J.L., [PERSON], [PERSON], Y.-W.K., [PERSON] ([PERSON]), [PERSON] ([PERSON]), and [PERSON]-[PERSON]; writing--review and editing, [PERSON]-J.L., [PERSON], [PERSON], Y.-W.K., [PERSON] ([PERSON]), [PERSON] ([PERSON]), and [PERSON]-[PERSON]; visualization, [PERSON] and [PERSON]. ([PERSON]); supervision, [PERSON]-[PERSON] and [PERSON]-[PERSON]; project administration, [PERSON]-[PERSON] and [PERSON]-H.H.; funding acquisition, [PERSON]-J.L. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This study was supported by research fund from Chosun University, 2024.  
**Institutional Review Board Statement:** This study was conducted in accordance with the Declaration of Helsinki and was approved by the Institutional Review Board of Dankook University (protocol code DKU-2022-02-038-001, approved on 24 March 2022).  
**Informed Consent Statement:** Informed consent was obtained from all the participants involved in the study.  
**Data Availability Statement:** Data are contained within the article.  
**Conflicts of Interest:** The authors declare no conflicts of interest.