# Physicochemical and Sensory Evaluation of Yanggaeng Treated with Roasted Guateman Coffee Extracts
## 3 Results and Discussion
### Textural Properties of Yanggaeng
\begin{table}
\begin{tabular}{c c c c c c} \hline  & **Roasting** & **CON** & **2\%** & **4\%** & **6\%** \\ \hline \multirow{3}{*}{Hardness (g)} & Light & \(194.03\pm 6.77\)\({}^{\text{\text{bN}}}\) & \(540.92\pm 15.04\)\({}^{\text{\text{aB}}}\) & \(559.18\pm 43.66\)\({}^{\text{\text{aA}}}\) & \(238.27\pm 20.88\)\({}^{\text{\text{bB}}}\) \\  & Medium & \(171.24\pm 9.94\)\({}^{\text{\text{cN}}}\) & \(619.04\pm 6.92\)\({}^{\text{\text{aA}}}\) & \(272.52\pm 55.79\)\({}^{\text{\text{bB}}}\) & \(230.04\pm 18.07\)\({}^{\text{\text{bB}}}\) \\  & Dark & \(182.08\pm 16.70\)\({}^{\text{\text{dN}}}\) & \(409.87\pm 4.40\)\({}^{\text{\text{bC}}}\) & \(537.04\pm 9.26\)\({}^{\text{\text{aA}}}\) & \(379.70\pm 16.73\)\({}^{\text{\text{cA}}}\) \\ \hline \multirow{3}{*}{Adhesiveness (g\(\cdot\cdot\)s)} & Light & \(-35.42\pm 11.13\)\({}^{\text{\text{nN}}}\) & \(-38.01\pm 12.58\)\({}^{\text{\text{nN}}}\) & \(-26.49\pm 2.18\)\({}^{\text{\text{nA}}}\) & \(-34.37\pm 4.77\)\({}^{\text{\text{nB}}}\) \\  & Medium & \(-43.54\pm 5.55\)\({}^{\text{\text{aN}}}\) & \(-44.52\pm 5.36\)\({}^{\text{\text{aN}}}\) & \(-67.75\pm 20.08\)\({}^{\text{\text{bB}}}\) & \(-22.81\pm 7.06\)\({}^{\text{\text{aA}}}\) \\  & Dark & \(-28.74\pm 4.02\)\({}^{\text{\text{nN}}}\) & \(-36.14\pm 5.18\)\({}^{\text{\text{nN}}}\) & \(-36.96\pm 3.60\)\({}^{\text{\text{nN}}}\) & \(-33.33\pm 3.97\)\({}^{\text{\text{nB}}}\) \\ \hline \multirow{3}{*}{Resilience (\%)} & Light & \(0.98\pm 0.06\)\({}^{\text{\text{bN}}}\) & \(2.20\pm 0.73\)\({}^{\text{\text{aA}}}\) & \(1.65\pm 0.26\)\({}^{\text{\text{aB}}}\) & \(1.66\pm 0.30\)\({}^{\text{\text{aN}}}\) \\  & Medium & \(1.27\pm 0.22\)\({}^{\text{\text{bN}}}\) & \(2.50\pm 0.20\)\({}^{\text{\text{aA}}}\) & \(2.49\pm 0.39\)\({}^{\text{\text{aA}}}\) & \(1.68\pm 0.41\)\({}^{\text{\text{bN}}}\) \\  & Dark & \(1.05\pm 0.14\)\({}^{\text{\text{cN}}}\) & \(0.90\pm 0.04\)\({}^{\text{\text{cB}}}\) & \(1.71\pm 0.32\)\({}^{\text{\text{bB}}}\) & \(2.25\pm 0.28\)\({}^{\text{\text{aN}}}\) \\ \hline \multirow{3}{*}{Cohesion} & Light & \(0.12\pm 0.02\)\({}^{\text{\text{nAB}}}\) & \(0.14\pm 0.02\)\({}^{\text{\text{nA}}}\) & \(0.11\pm 0.01\)\({}^{\text{\text{nB}}}\) & \(0.13\pm 0.02\)\({}^{\text{\text{nN}}}\) \\  & Medium & \(0.14\pm 0.01\)\({}^{\text{\text{bA}}}\) & \(0.14\pm 0.01\)\({}^{\text{\text{bA}}}\) & \(0.17\pm 0.02\)\({}^{\text{\text{aA}}}\) & \(0.12\pm 0.00\)\({}^{\text{\text{cN}}}\) \\  & Dark & \(0.11\pm 0.01\)\({}^{\text{\text{bB}}}\) & \(0.10\pm 0.00\)\({}^{\text{\text{cB}}}\) & \(0.11\pm 0.01\)\({}^{\text{\text{bB}}}\) & \(0.13\pm 0.01\)\({}^{\text{\text{aN}}}\) \\ \hline \multirow{3}{*}{Springiness (\%)} & Light & \(33.61\pm 3.94\)\({}^{\text{\text{bN}}}\) & \(46.77\pm 5.37\)\({}^{\text{\text{aB}}}\) & \(27.51\pm 3.33\)\({}^{\text{\text{bC}}}\) & \(46.88\pm 7.20\)\({}^{\text{\text{aB}}}\) \\  & Medium & \(39.94\pm 4.81\)\({}^{\text{\text{cN}}}\) & \(56.45\pm 4.97\)\({}^{\text{\text{bA}}}\) & \(73.19\pm 8.95\)\({}^{\text{\text{aA}}}\) & \(35.47\pm 5.93\)\({}^{\text{\text{cB}}}\) \\  & Dark & \(34.30\pm 3.64\)\({}^{\text{\text{bN}}}\) & \(25.78\pm 3.22\)\({}^{\text{\text{cC}}}\) & \(43.82\pm 6.71\)\({}^{\text{\text{bB}}}\) & \(56.26\pm 6.21\)\({}^{\text{\text{aA}}}\) \\ \hline \multirow{3}{*}{Gumminess} & Light & \(23.30\pm 4.75\)\({}^{\text{\text{cN}}}\) & \(76.30\pm 13.14\)\({}^{\text{\text{aA}}}\) & \(59.72\pm 4.56\)\({}^{\text{\text{bN}}}\) & \(31.15\pm 1.39\)\({}^{\text{\text{cB}}}\) \\  & Medium & \(24.54\pm 0.41\)\({}^{\text{\text{cN}}}\) & \(88.03\pm 5.43\)\({}^{\text{\text{aA}}}\) & \(47.25\pm 16.35\)\({}^{\text{\text{bN}}}\) & \(26.42\pm 1.69\)\({}^{\text{\text{cC}}}\) \\  & Dark & \(20.35\pm 1.78\)\({}^{\text{\text{dN}}}\) & \(39.09\pm 2.07\)\({}^{\text{\text{dB}}}\) & \(58.95\pm 2.75\)\({}^{\text{\text{aN}}}\) & \(47.69\pm 3.02\)\({}^{\text{\text{bA}}}\) \\ \hline \multirow{3}{*}{Chewiness} & Light & \(7.74\pm 1.14\)\({}^{\text{\text{cB}}}\) & \(35.34\pm 4.04\)\({}^{\text{\text{aB}}}\) & \(16.53\pm 3.25\)\({}^{\text{\text{bB}}}\) & \The variability in adhesiveness, resilience, springiness, gumminess, and chewiness across different concentrations and roasting levels suggested complex interactions between the coffee extracts and the Yanggaeng matrix.