## 1 Introduction  
Yanggaeng, a cherished traditional Korean dessert, is crafted from a blend of agar, sugar, and red bean paste and has a soft, gelatinous texture. Agar is a dietary fiber that absorbs substantial amounts of water [1, 2, 3]. When consumed in appropriate quantities, agar aids in creating a sensation of fullness and effectively alleviates constipation [4, 5, 6]. Sugar in Yanggaeng not only enhances sweetness but also serves as a preservative, extending the shelf life [7]. However, excessive sugar consumption can lead to high caloric intake, increasing the risk of metabolic complications, such as obesity [8], diabetes [9], and dyslipidemia [10]. Accordingly, in the food industry, there is increasing interest in developing alternative sweeteners that can maintain the desired sweetness while addressing the concerns associated with conventional sugars [11; 12].  
Alternative sweeteners confer sweetness to food products while mitigating concerns related to their calorie content and glycemic effects [12; 13]. Xylose, a naturally occurring sugar alcohol found in small quantities in various fruits and vegetables, matches the sweetness of sucrose, but has approximately 40% fewer calories [14]. In addition, xylose has a lower glycemic index (GI of 7) than sugar (60-70). Allulose, also known as d-psicos, is a rare sugar that is present in small quantities in certain fruits. Allulose is approximately 70% as sweet as sucrose, but provides only 0.2-0.4 kcal/g [15]. As allulose is not metabolized by the body, its caloric value is extremely low--approximately 0.39 kcal/g. Stevia, a natural sweetener derived from the leaves of _Stevia reboundiana_, is 200-300 times sweeter than sugar [16]. However, the incorporation of alternative sweeteners can sometimes result in unfavorable physicochemical properties (e.g., a shortened shelf life) or sensory attributes (e.g., an unpleasant afterstate) in food products [17; 18]. Therefore, further research is required to optimize formulations containing alternative sweeteners to enhance the stability and sensory appeal of food products.  
_Corni fruct_ is the edible part of _Cornus officinalis_; the pulp is obtained by removing the seeds, flesh, and skin of the fruit. C. _fructus_ contains key bioactive compounds, such as iridoid glycosides (e.g., loganin and morroniside), polyphenols, and tannins, which have strong antioxidant [19] and anti-inflammatory effects [20; 21]. Furthermore, it is rich in organic acids and vitamin C, contributing to health benefits, including improved metabolism and immune function [22]. C. _fructus_ is recognized for its health-promoting properties and potential to prevent diseases linked to oxidative stress. Bioactive compounds have spurred research into their applications in the food industry. C. _fructus_ can improve nutritional value, aroma, and flavor. C. _fructus_ has been incorporated into a range of products such as cookies [23], yogurt [24], coffee [25], and jelly [26].  
In a previous study, we added different concentrations of C. _fructus_ powder (CF) to Yanggaeng to analyze its physicochemical characteristics and sensory attributes [2]. The addition of CF significantly acidified Yanggaeng, increased the Brix levels, and enhanced its antioxidative properties. Moreover, CF significantly influenced the textural properties of Yanggaeng. In terms of consumer preferences, Yanggaeng with 2% CF achieved comparable scores for color, flavor, sweetness, scent, taste, purchase intention, and overall acceptance. In the present study, we examined the effects of alternative sweeteners (allulose, stevia, and xylose) on the physicochemical and sensory properties of 2% CF-treated Yanggaeng. The objective of this study was to identify the best sugar substitutes for CF-treated Yanggaeng and create a low-carbohydrate, low-calorie dessert with improved antioxidative properties.